French Lentil and Kale Stew

by admin


French Lentil and Kale Stew by @healthyfrenchwife

Ingredients:
2 cups of dry French lentils or brown lentils
1L of vegetable stock
1/2- 1 cup of water
1 can of diced tomatoes
1/2 cup of coconut cream
2 tsp of balsamic vinegar
1-2 cups of shredded Kale leaves
3 cloves of garlic
1 onion
3 carrots
1 tsp of Italian dried herbs
1 tbsp of olive oil
salt and pepper according to taste

Instructions:
1. In a large saucepan, heat the olive oil with the dried herbs and cook the garlic and onion until translucent.
2. Add in the diced carrot and stir for 2-3 minutes.
3. Rinse and add your dry lentils along with the vegetable stock and 1/2 cup of water.
4. Bring the stew to a boil then reduce the heat to low and cover and cook for 30-45 minutes until lentils and carrots are cooked.
5. Add in the diced tomatoes, balsamic vinegar, salt pepper and kale and cook for 5 minutes.
6. Serve into bowls with a dollop of coconut cream.

French Lentil and Kale Stew

French Lentil and Kale Stew

French Lentil and Kale Stew by @healthyfrenchwife Ingredients:2 cups of dry French lentils or brown lentils1L of vegetable stock1/2- 1 cup of water1… Recipes French Lentil and Kale Stew European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups of dry French lentils or brown lentils
  • 1L of vegetable stock
  • 1/2- 1 cup of water
  • 1 can of diced tomatoes
  • 1/2 cup of coconut cream
  • 2 tsp of balsamic vinegar
  • 1-2 cups of shredded Kale leaves
  • 3 cloves of garlic
  • 1 onion
  • 3 carrots
  • 1 tsp of Italian dried herbs
  • 1 tbsp of olive oil
  • salt and pepper according to taste

Instructions

1. In a large saucepan, heat the olive oil with the dried herbs and cook the garlic and onion until translucent.
2. Add in the diced carrot and stir for 2-3 minutes.
3. Rinse and add your dry lentils along with the vegetable stock and 1/2 cup of water.
4. Bring the stew to a boil then reduce the heat to low and cover and cook for 30-45 minutes until lentils and carrots are cooked.
5. Add in the diced tomatoes, balsamic vinegar, salt pepper and kale and cook for 5 minutes.
6. Serve into bowls with a dollop of coconut cream.

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