This comforting winter stew combines protein-packed lentils and nutrient-rich kale for a meal that is hearty, healthy, and perfect for cold days. Lentils provide fiber and plant-based protein, while kale adds a boost of vitamins A, C, and K.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 3 cups chopped kale (stems removed)
- Salt and black pepper, to taste
- Juice of 1 lemon (optional, for brightness)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the lentils, vegetable broth, carrot, celery, cumin, paprika, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
- Add the kale to the pot and cook for an additional 5-7 minutes, until the kale is wilted. Remove the bay leaf.
- Season with salt and pepper to taste. Stir in lemon juice if desired.
- Serve warm with crusty bread or a side of rice.
Suggested Pairings:
- Wine: A medium-bodied red like Merlot or a dry white like Sauvignon Blanc complements the earthiness of the lentils.
- Beer: A nutty brown ale or a spiced winter beer pairs beautifully with the hearty flavors.
- Nonalcoholic: Serve with a warm apple cider or a ginger-spiced herbal tea to enhance the comforting vibe.
This stew is versatile and easy to prepare, making it a great option for meal prep or a cozy weeknight dinner.
