Lentil Stew
Ingredients
The stew
-
2
tbsp
olive oil
-
½
yellow onion
chopped
-
4
cloves
garlic, minced
-
1
tbsp
dried oregano
-
1
tsp
dried basil
-
2
tsp
dried thyme
-
¼
tsp
chili flakes
-
1
tsp
salt
-
½
tsp
ground pepper
-
19
oz
can brown lentils, drained & rinsed
-
2
tbsp
tomato paste
-
1
tbsp
vegetable paste
-
14
oz
can diced tomatoes
-
4
cups
water
-
2
cups
thinly chopped kale
Basil oil
-
½
cup
packed fresh basil
-
½
cup
olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onions and minced garlic until softened.
- Add spices, salt, and pepper, and sauté for an additional 1-2 minutes.
- Stir in lentils, vegetable paste, and tomato paste until well combined.
- Add water and diced tomatoes, bring to a simmer over high heat.
- Once simmering, reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally.
- Meanwhile, blend basil and olive oil to make the basil puree.
- Taste the stew and adjust seasoning if necessary.
- Remove from heat and stir in chopped kale.
- Serve in bowls and drizzle with basil oil.
Nutrition Facts (estimated)
Servings
3-4
Calories
487
Total fat
11.9g
Total carbohydrates
74.7g
Total protein
26.1g
Sodium
887.9mg
Cholesterol
0mg
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