• 1 cup Red lentils (the kind of lentils does matter)
  • 32 ounces low sodium vegetable broth
  • 2 cloves of garlic, pressed
  • ½ onion, chopped
  • 2 stalks of celery, sliced
  • 1 large carrot, peeled & thinly sliced
  • 1 medium sweet potato, diced
  • 1 large Portobello mushroom, diced
  • 3 stalks of kale, ripped into bite-sized pieces
  • The juice of 1 lime
  • Pepper to taste


  1. Pour a small amount of water to a large stock pot (about ¼ cup) and heat to a medium high heat.
  2. Add garlic and onions and sauté until onions become translucent.
  3. Add lentils and broth to pot and bring to a boil, reduce heat to a simmer.
  4. Add celery, carrot, sweet potato, & mushroom. Cook for about 30 minutes or until lentils and vegetables are soft, stirring occasionally.
  5. When there is about 3-4 minutes remaining, add Kale, lime juice, and pepper to the pot.
  6. Stew is ready when Kale is wilted. Serves 4.

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