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!
- 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
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.