Red Lentil Vegetable Stew
A delicious red lentil soup with carrots, onion, kale and tomatoes.
Dutch oven or large pot
white or yellow onion, chopped coarsely
carrot, chopped coarsley
1 (28 oz)
whole peeled tomatoes
such as San Marzano tomatoes
red lentils, rinsed
about 200 g
sea salt, plus more for seasoning
red pepper flakes
ground black pepper (added based on your tastes)
kale, chopped coarsely
about 60 g
grated Parmesan for topping
A couple slices of toasted
per person or
Heat the olive oil in a dutch oven or stew pot over low/medium heat. I used this
4.2 qt Emile Henry Stewpot
(which I also use for baking bread).
Add the chopped onions and carrots. Simmer for about 5 minutes until the onions are translucent.
Add the garlic and sauté for a few more minutes.
Then, add the whole peeled tomatoes (with the tomato juice) and lentils. Stir, then add the vegetable broth.
Add the salt, paprika, red pepper flakes (omit if sensitive to spicy foods), and ground black pepper.
Simmer over medium or low heat, stirring occasionally, for about 30 minutes or until the stew has thickened. Taste and add more salt and pepper if needed.
Once the stew has thickened, stir in the chopped kale. Simmer for a few more minutes.
Then add the balsamic vinegar to taste.
Serve in bowls and top with the sourdough bread or crackers and Parmesan (optional).
Calories per serving
Calories are estimated and will depend on your individual ingredients.
Water can be substituted for vegetable broth, but you'll need to adjust the salt.
Tried this recipe?
recipe by Siamese Sourdough