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!
Servings: 4
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.