Creamy Portuguese Vegetarian Lentil Stew with Crispy Kale Topping

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium tomatoes, chopped
• 1 medium potato, peeled and cubed
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste
• 4 cups kale, chopped
• 2 tablespoons olive oil

Instructions

1. a. In a large pot over medium heat, cook the onion, garlic, carrots, and potato in olive oil until softened. b. Add the lentils, vegetable broth, tomatoes, paprika, cumin, salt, and pepper to the pot, stirring well to combine. c. Bring the mixture to a boil, then reduce heat to low and simmer for 25 30 minutes or until lentils are tender. d. In a separate pan, sauté the kale with a pinch of salt until crispy. e. Serve the lentil stew in bowls, topped with a generous portion of the crispy kale. Enjoy!

Chef’s Insight

The combination of flavors and textures in this dish creates a delightful dining experience that will transport you to Portugal with every bite!

Notes

This recipe is perfect for meal prepping, as it stores well and can be easily reheated.