Loaded Lentil Stew

February 28, 2020

This is quite a hardy stew, perfect for a blustery March meal. It also pairs well with the seeded buckwheat bread I shared last month. 

Ingredients

  • 2 T extra light olive oil 
  • 1 medium organic onion, diced
  • 3 garlic cloves or 1 shallot, minced 
  • 1 1/2 t smoked paprika or good quality Spanish paprika
  • 1 T fresh thyme
  • 1/4 t crushed red pepper flakes 
  • 2 T tomato paste 
  • 2 large organic carrots, diced 
  • 1 head savoy cabbage, finely chopped (green cabbage can be substituted)
  • 1 1/2 cups organic french puy lentils (black or brown lentils can be substituted) 
  • 1 can organic chickpeas, rinsed and drained
  • 1 can organic chopped, peeled tomatoes (or fresh Roma tomatoes, if available) 
  • 2 cubes vegetable bouillon
  • Salt and pepper, to taste 
  • 1 large bunch stemmed and torn or roughly chopped kale, chard or spinach 

Directions

  1. Warm olive oil in a soup pot with a heavy bottom. Add onions and saute over low heat until soft and translucent. Add garlic or shallots, paprika, thyme, pepper flakes and carrots. Stir well to coat the carrots and saute until there is a change in color but they are still firm. Add tomato paste, cabbage, dried lentils and chickpeas, again stirring well to coat with the oil and spices. Add canned tomatoes and water to cover. Bring to a boil, reduce heat to simmer for twenty minutes and cover with a lid. 
  2. The type of lentil you use will dictate the cooking time from this point. Cook only until the lentils are tender but retain their form.
  3. Add bouillon cubes, additional water if desired, salt and pepper to taste. Gently incorporate the torn greens 5- 10 minutes before serving so they will retain their bright green color. Simmer until the greens are tender.

Enjoy!

You may also be interested in:

Vegan Dal Makhani

By Lauren | October 24, 2019

Ingredients 1 cup dry whole urad dal (black lentils), debris removed and soaked in plenty of water overnight or for […]

Lablabi—Tunisian Chickpea Soup

By Lauren | January 15, 2021

I must admit I was equally skeptical and intrigued by this recipe and danced around it for several days before […]

Lemony White Bean Soup

By Lauren | January 20, 2021

Bringing together simple, good quality ingredients makes for kitchen magic. This delicious Lemony White Bean Soup is a stand-out example […]

Lauren’s Kitchen: Hubele Family Kohlrabi Soup

By Lauren | November 21, 2015

So, long ago, back in an earlier chapter of my life, I taught at Heidelberg American High and after a […]

Posted in , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top