Meat Lite: Lentil, Kale And Chorizo Stew Recipe

Name: Meat Lite: Lentil, Kale And Chorizo Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon olive oil; 1 1/2 ounces dried chorizo sausage, diced small; 2 small onions, diced, divided; 1 large shallot, minced; 1/2 pound French lentils; 1 teaspoon salt; 3 cups chicken stock (you know I prefer homemade); 1 bay leaf; 4 small Yukon gold potatoes, quartered and cut into 1/4-inch thick slices; 1 small head Tuscan kale (aka cavalo nero, black kale, lacinato kale or dinosaur kale), roughly chopped; Romano cheese, shaved, for serving

Servings: persons

1 tablespoon plus 1 teaspoon olive oil
1 1/2 ounces dried chorizo sausage, diced small
2 small onions, diced, divided
1 large shallot, minced
1/2 pound French lentils
1 teaspoon salt
3 cups chicken stock (you know I prefer homemade)
1 bay leaf
4 small Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
1 small head Tuscan kale (aka cavalo nero, black kale, lacinato kale or dinosaur kale), roughly chopped
Romano cheese, shaved, for serving

1
Heat 1 teaspoon oil over medium heat and add the chorizo, stirring occasionally until the fat has rendered and the oil looks orange. Add 1 diced onion and the shallot, and cook, stirring occasionally, until the onions and shallots soften, about 10 minutes. Cover with the stock, add the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
2
Add the potatoes, add a little water to cover if needed, add the salt, and cover again. Cook for another 30 minutes.
3
Meanwhile, heat the other 1 tablespoon of olive oil over medium-low head in a wide skillet and add the remaining onion. Cook until the onion begins to caramelize, about 20 minutes. Increase the heat to medium-high, add the kale, a heavy pinch of salt, and cook, stirring frequently, until the kale wilts down, about 5 minutes. Remove the kale and onions from heat, and reserve until the potatoes and lentils are finished cooking.
4
Combine kale with lentils and potatoes. Mix well. Serve with Italian bread and pass shaved Romano at the table.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon olive oil, 1 1/2 ounces dried chorizo sausage, diced small, 2 small onions, diced, divided, 1 large shallot, minced, and more.

Yes, Meat Lite: Lentil, Kale And Chorizo Stew Recipe 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.

That's it — enjoy your meal!