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Why You'll Love This warm batch cooked lentil and kale stew for family dinners
- Hearty and Comforting: This stew is the perfect remedy for a chilly evening or a lazy weekend, filling your home with the warm, comforting aromas of simmering lentils and kale.
- Nourishing and Healthy: Packed with protein-rich lentils, vitamin-packed kale, and a variety of colorful vegetables, this stew is a nutritious and delicious way to fuel your body and satisfy your taste buds.
- Easy to Make: With a simple, straightforward recipe and a hands-off cooking process, this stew is perfect for busy weeknights or weekend meal prep.
- Customizable: Feel free to get creative with this recipe, adding your favorite spices, herbs, or vegetables to make it your own.
- Make-Ahead Friendly: This stew can be made ahead of time and refrigerated or frozen for later, making it a great option for meal prep or busy schedules.
- Budget-Friendly: With affordable, pantry-staple ingredients and a large batch size, this stew is a cost-effective way to feed your family and enjoy a delicious, homemade meal.
- Perfect for Crowds: Whether you're hosting a dinner party or feeding a large family, this stew is a great option, serving 6-8 people with ease.
- Flavorful and Delicious: With a rich, savory broth and a variety of textures and flavors, this stew is sure to become a new family favorite.
Ingredient Breakdown
The key ingredients in this warm batch-cooked lentil and kale stew are, of course, the lentils and kale themselves. For the lentils, I recommend using green or brown lentils, which hold their shape well and have a slightly firmer texture than red or yellow lentils. For the kale, I prefer to use curly kale or lacinato kale, which have a milder flavor and a more delicate texture than other varieties. Other important ingredients include onions, garlic, carrots, celery, diced tomatoes, and vegetable broth, which all come together to create a rich, savory broth and a hearty, comforting stew.
How to Make warm batch cooked lentil and kale stew for family dinners
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 onion, diced, and cook until translucent, about 5 minutes. Add 3 cloves of garlic, minced, and cook for an additional 1-2 minutes, until fragrant.
Add 2 carrots, peeled and diced, and 2 stalks of celery, diced, to the pot. Cook for an additional 5 minutes, until the vegetables are tender.
Add 1 cup of dried green or brown lentils, rinsed and drained, to the pot. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, until the lentils are tender.
Stir in 2 cups of chopped kale, curly or lacinato, and cook until wilted, about 5-10 minutes.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
Let the stew cool, then refrigerate or freeze for later. Reheat over low heat, adding a little water if necessary to achieve the desired consistency.
Tips for Perfect Results
Choose green or brown lentils for this recipe, as they hold their shape well and have a slightly firmer texture than red or yellow lentils.
Stir in the chopped kale just before serving, and cook until wilted, about 5-10 minutes. Overcooking can make the kale tough and bitter.
Saute the onion, garlic, carrots, and celery in olive oil before adding the lentils and broth. This step adds depth and complexity to the stew.
A splash of lemon juice or vinegar can help balance the flavors in the stew, adding brightness and depth to the dish.
Feel free to get creative with this recipe, adding your favorite spices, herbs, or seasonings to make it your own.
This stew is perfect for meal prep, as it can be made ahead of time and refrigerated or frozen for later. Simply reheat and serve.
Serve the stew with a side of crusty bread, such as baguette or ciabatta, for a satisfying and filling meal.
Garnish the stew with chopped fresh herbs, such as parsley or thyme, for a pop of color and freshness.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils frequently during the cooking process, and remove from heat when they are tender but still hold their shape.
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Not Searing the Vegetables:
Fix: Take the time to saute the onion, garlic, carrots, and celery in olive oil before adding the lentils and broth. This step adds depth and complexity to the stew.
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Not Seasoning to Taste:
Fix: Taste the stew frequently during the cooking process, and adjust the seasoning as needed. A splash of lemon juice or vinegar can help balance the flavors in the stew.
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Not Using the Right Type of Kale:
Fix: Choose curly or lacinato kale for this recipe, as they have a milder flavor and a more delicate texture than other varieties.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add Kalamata olives, artichoke hearts, and feta cheese to the stew for a Mediterranean twist.
Add curry powder, cumin, and coriander to the stew, and serve with naan bread or basmati rice.
Replace the vegetable broth with a vegan broth, and omit any animal-derived ingredients.
Replace the vegetable broth with a gluten-free broth, and omit any gluten-containing ingredients.
Use low-sodium vegetable broth and omit any high-sodium ingredients.
Storage & Make-Ahead
Let the stew cool, then cover and store at room temperature for up to 2 hours.
Let the stew cool, then cover and refrigerate for up to 3 days. Reheat over low heat, adding a little water if necessary to achieve the desired consistency.
Let the stew cool, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat over low heat, adding a little water if necessary to achieve the desired consistency.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This stew can be frozen for up to 3 months. Let it cool, then transfer to an airtight container or freezer bag and freeze. Thaw overnight in the refrigerator, then reheat over low heat, adding a little water if necessary to achieve the desired consistency.
What type of lentils should I use?
For this recipe, I recommend using green or brown lentils, which hold their shape well and have a slightly firmer texture than red or yellow lentils.
Can I customize this recipe?
Absolutely! Feel free to get creative with this recipe, adding your favorite spices, herbs, or vegetables to make it your own. Some ideas include adding diced jalapenos for heat, using different types of kale, or adding a splash of lemon juice for brightness.
Is this recipe vegan?
This recipe is vegetarian, but not vegan, as it includes vegetable broth that may contain animal-derived ingredients. To make it vegan, replace the vegetable broth with a vegan broth and omit any animal-derived ingredients.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, as it does not include any gluten-containing ingredients. However, be sure to check the ingredients of your vegetable broth and spices to ensure that they are gluten-free.
How do I reheat this recipe?
To reheat this recipe, simply warm it over low heat, adding a little water if necessary to achieve the desired consistency. You can also reheat it in the microwave, stirring every 30 seconds until hot and steaming.
Can I serve this recipe at a dinner party?
This recipe is perfect for a dinner party, as it serves 6-8 people and can be made ahead of time. Simply reheat and serve, garnished with chopped fresh herbs and crusty bread on the side.
warm batch cooked lentil and kale stew for family dinners
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large carrot, peeled and chopped
- 1 large celery stalk, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Heat Oil and Sauté Onion. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add Garlic and Cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add Carrot and Celery. Add the chopped carrot and celery and cook for 5 minutes, until they start to soften.
- Step 4: Add Lentils, Broth, and Tomatoes. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Step 5: Bring to a Boil and Simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Step 6: Add Kale and Cook. Stir in the chopped kale and cook until wilted, about 5 minutes.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Use spinach or collard greens instead of kale if desired.
- Pro tip: For a creamier stew, add a splash of heavy cream or coconut cream towards the end of cooking.
- Variation: Add diced bell peppers or zucchini for added flavor and nutrients.
- Leftovers: Use leftover stew as a filling for sandwiches or wraps.
