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5 from 1 vote

Lentil Potato Stew

This hearty lentil potato stew is vegan, budget friendly, full of seasonal ingredients, like carrots, potatoes and wintery herbs: the ultimate comfort food in a bowl!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Author: Nikole Goncalves

Ingredients

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 medium yellow onion chopped
  • 2 large yukon gold potatoes cut into 2cm cubes
  • 2 medium carrots peeled and chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground paprika
  • Sea salt and pepper
  • 3 cups water
  • 1 tablespoon tomato paste
  • 2 low sodium vegetable bouillon cubes
  • 1 cup dried green lentils
  • 2 cups lightly packed chopped curly kale

Instructions

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the garlic and onions and sautée for about 1 minute until fragrant.
  • Add the carrots, potatoes, rosemary, thyme, cumin, paprika and a good pinch of sea salt and pepper. Stir and cook for about 4 minutes.
  • Pour in the water, add the tomato paste, bouillon cubes and lentils. Stir and bring to a boil. Lower the heat and simmer for 25 minutes, covered partially in order to allow for steam to escape. Stir the stew occasionally while cooking.
  • Stir in the chopped kale, cover and cook for another 5 to 10 minutes, until potatoes are fork tender and liquid had thickened.
  • Serve hot with your favourite crusty bread. Store any leftovers in an airtight container in the fridge for up to 5 days.