Tuscan Lentil Stew – Lentils.org

Tuscan Lentil Stew

  By lentilsorg    

May 27, 2020

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  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 10
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Directions

  1. In a medium stock pot, heat oil over medium to high heat and sauté garlic, onions, carrots, and celery. Cook for 5 minutes, until onions are translucent and celery is beginning to soften.
  2. Add basil, oregano, parsley, red pepper flakes, and tomatoes. Stir until aromatic and tomatoes are beginning to break down.
  3. Add lentils and broth. Cover and simmer over medium heat for 17 minutes, until lentils are al dente.
  4. Stir in kale and chard and cook for an additional 8-10 minutes to wilt the greens.
  5. Serve immediately while hot, with a thick slice of sour dough bread.

Ingredients

2 Tbsp (30 mL) extra virgin olive oil

¼ cup (60 mL) garlic, minced

2 cups (500 mL) yellow onion, small dice

2 cups (500 mL) cello carrots, small dice

2 cups (500 mL) celery, peeled and small dice

1 Tbsp (15 mL) dried basil

1 Tbsp (15 mL) dried oregano

½ Tbsp (7 mL) dried parsley

1 tsp (5 mL) red pepper flakes

2 cups (500 mL) Roma tomato, small dice

4 cups (1 L) whole red lentils, rinsed well

12 cups (3 L) beef or vegetable broth

3 cups (750 mL) lacinado kale, rough chop

2 cups (500 mL) Swiss chard leaves, rough chop

Optional bread for dipping

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories260
Sodium520 mg
Potassium397 mg
Protein16 g
Cholesterol0 mg
Sugar5 g
Total Fat5 g
Saturated Fat0.5 g
Total Carbohydrates37 g
Dietary Fiber12 g