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Red Lentil Vegetable Stew

A delicious red lentil soup with carrots, onion, kale and tomatoes.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author siamesesourdough

Equipment

  • Dutch oven or large pot

Ingredients

  • 2 tablespoon olive oil
  • 1 large white or yellow onion, chopped coarsely
  • 4 cloves garlic, minced
  • 1 large carrot, chopped coarsley
  • 1 (28 oz) can whole peeled tomatoes such as San Marzano tomatoes
  • 1 cup red lentils, rinsed about 200 g
  • 4 cups vegetable broth
  • 1 teaspoon sea salt, plus more for seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional
  • ground black pepper (added based on your tastes)
  • 2 cups kale, chopped coarsely about 60 g
  • 1-2 teaspoons balslamic vinegar
  • grated Parmesan for topping optional
  • A couple slices of toasted sourdough per person or sourdough crackers optional

Instructions

  • 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 334 kcal

Notes

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. 
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