change of seasons lentil stew
Print Recipe

Change of Seasons Lentil Bean Stew

Prep Time10 mins
Cook Time35 mins
Course: Main Course
Servings: 4

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, chopped
  • 2 carrots, diced in small pieces
  • 2 small turnips, diced in 1/2 inch cubes
  • 1/2 tsp dried thyme
  • 1 medium sweet potato, diced in 1/2 inch cubes
  • 1/2 cup brown lentils
  • 3 cups vegetable broth
  • 2 tsp tomato paste
  • 1.5 cups kidney beans from 1 small can or cooked dried beans
  • 2 cups green kale, chopped
  • sea salt to taste
  • black pepper to taste

Instructions

  • Heat the olive oil in a large pot and add the onions and garlic. Saute for a few minutes over medium heat.
  • Continue to saute the onions and garlic, adding in the carrot, turnip and thyme for a few minutes.
  • Add the sweet potato and lentils and give everything a stir to combine together.
  • Pour in the broth and add the tomato paste. Bring the mixture to a boil and then reduce to a simmer. Cover and simmer on low heat for 35 minutes, or until the lentils are tender and cooked.
  • At the 25 minute mark, add in the kidney beans (or other beans) and the chopped kale.
  • Add sea salt and pepper to taste.