• Prep Time: 5 mins
  • Cooking Time: 25 mins
  • Serves: 4

Lemony Lentil Stew With Kale

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper to taste
  • ½ teaspoon ground turmeric (optional)
  • ½ teaspoon crushed red pepper flakes, or to taste
  • ½ pound uncooked green lentils (about 1.5 cups dry)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups unsalted vegetable broth
  • Zest from 1 lemon (about 1 T)
  • Juice from 1 lemon (about 3 T)
  • 1 bunch dinosaur kale, stems removed and leaves roughly chopped (about 8-10 cups)
  • optional parsley to garnish


Warm the oil in a large stock pot. Sauté the onions and carrots for about 5 minutes, or until onions are slightly translucent. Add the garlic, salt, black pepper, turmeric, and crushed red pepper flakes and cook about 1 minute.
Add the lentils, tomatoes, vegetable broth, and lemon zest and bring to a boil. Reduce to a simmer immediately and cook for about 20 minutes, or until lentils are tender. (This will take longer than when lentils are cooked alone as both salt and tomatoes slow down the absorption/cooking process.)
Once lentils are at least 90% tender, stir in the kale and the lemon juice and cook just until kale is wilted. Serve immediately!
Optional Blanch: If you would like your greens to stay bright and vibrant, you can quickly blanch them before adding them to the soup. To do this, fill a big bowl with ice and 1-2 cups water. Bring a large pot of water to a boil. Drop the greens into the boiling water and let cook for about 5-30 seconds, then quickly strain / scoop out and place in the bowl of ice water. Stir until greens are cool, then immediately remove and drain before adding to recipe.

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