Curried Lentil & Kale Stew Recipe

Name: Curried Lentil & Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 pounds onions, thinly sliced; 1 tablespoon kosher salt; 5 medium carrots, peeled and cut into quarter-inch coins; 5 medium celery stalks, cut into quarter-inch slices; 1 yellow bell pepper, medium dice; 1 red bell pepper, medium dice; 2 tablespoons sweet curry powder; 2 cloves garlic, minced; 2 quarts vegetable stock; 1 pound lentils, rinsed and sorted for foreign objects; 1 large bunch of kale, stems removed and roughly chopped

Servings: persons

2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds onions, thinly sliced
1 tablespoon kosher salt
5 medium carrots, peeled and cut into quarter-inch coins
5 medium celery stalks, cut into quarter-inch slices
1 yellow bell pepper, medium dice
1 red bell pepper, medium dice
2 tablespoons sweet curry powder
2 cloves garlic, minced
2 quarts vegetable stock
1 pound lentils, rinsed and sorted for foreign objects
1 large bunch of kale, stems removed and roughly chopped

1
Heat the oil and butter in a 7-quart Dutch oven or large covered saucepan over medium-high heat. When the butter foams, stir in the sliced onions and salt, cover, lower the heat to medium-low and sweat for 10 minutes.
2
Remove the cover, raise the heat to medium-high and continue to cook the onions. Keep a measuring cup of cold water nearby to use in small doses to dissolve the fond that accumulates on the bottom of the pan. This colors and flavors the onions as they soften. The onions are ready when very soft and golden brown, about 20 minutes.
3
Stir in the carrots, celery, peppers, curry powder and garlic. Once the aroma of the curry is fragrant, add the stock and the lentils. Bring to a boil, lower the heat to a gentle boil and cook for 15 minutes.
4
Stir in the kale; if it looks like it won't fit, don't worry, it wilts quickly. Continue cooking another ten minutes.
5
Note: Soup freezes well.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 2 pounds onions, thinly sliced, 1 tablespoon kosher salt, and more.

Yes, Curried Lentil & Kale Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lentil & Kale Stew

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