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Stewed Kale and Lentils

Stewed Kale and Lentils

Stewed Kale and Lentils
from Canadian Living Magazine, March 2013
Made by: Ruth Noel

Preparation time: 15 minutes
Total time : 40 minutes
Portion size: 4

This recipe makes 4 servings

This hearty vegetarian dish has Moroccan flavours and no added salt, making it perfect for those on
sodium-reduced diets. Organic vegetable broth typically has less sodium than other vegetable broths,
but check the label to be sure.

1 tbsp (15 mL) olive oil
1 red onion, diced
3 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1 carrot, peeled and diced
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) cinnamon
1 cup (250 mL) dried green lentils
3 cups (750 mL) organic vegetable broth
4 cups (1 L) chopped, stemmed kale
1/4 cup (60 mL) golden raisins
1/4 cup (60 mL) chopped walnuts, toasted


In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until
softened, about 5 minutes.

Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in
lentils to coat.

Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until
almost no liquid remains, about 4 minutes. Sprinkle with walnuts.

Note from submitter of recipe. You can use spinach instead of kale, apricots or apple instead of raisins
and adjust cinnamon and curry to taste.

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