When the air turns crisp and the days grow short, few things bring comfort like a steaming bowl of stew. Earthy, aromatic and deeply nourishing, this lentil and kale stew offers a welcome pause between the indulgent spreads of the holiday season and provides a moment of respite and warmth.
Protein- and fiber-rich red lentils form the base of the stew, cooking quickly and softening into a rich, wholesome broth, while kale adds texture and green vitality.
A medley of golden spices — ginger, turmeric, coriander and cumin — infuse each spoonful with gentle heat and immune-boosting nutrients. The result is a stew that feels restorative and deeply satisfying, a perfect blend of nourishment and comfort.
Make a generous pot to savor through the week; it reheats beautifully and even improves as the flavors meld. It also freezes well, making it a reliable companion for cozy evenings when you crave something hearty and homemade. Just take care not to overcook the red lentils — they’re delicate and best enjoyed with a bit of texture.
Red Lentil and Kale Stew
Active time: 30 minutes
Total time: 30 minutes
Yield: Serves 4 to 6
INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, chopped
1 large carrot, finely diced
2 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne
4 cups vegetable or chicken broth
2 cups red lentils, rinsed and picked over
1 (15- to 18-ounce) can or jar crushed tomatoes
1 tablespoon packed dark brown sugar
1 tablespoon fresh lime juice
kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (packed) torn curly green kale leaves
1/4 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish
DIRECTIONS
Warm the oil in a large pot over medium heat. Add the onion, carrot and celery and saute until the onion is soft and the carrot and celery are bright in color, about 3 minutes.
Add the garlic and ginger, and saute until fragrant, about 15 seconds. Stir in the curry powder, cumin, coriander, turmeric and cayenne, and stir to toast the spices, about 30 seconds more.
Add the broth, lentils and tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat until the lentils are tender but not mushy, about 15 minutes. The soup will thicken while the lentils cook. Add more stock or water to thin, if desired.
Stir in the brown sugar, lime juice, 1 teaspoon salt and the black pepper. Taste for seasoning and add more salt to your taste.
Add the kale and cilantro and stir until the kale leaves wilt, about 5 minutes. Ladle into bowls and garnish with additional cilantro.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.