Hearty Vegan Lentil Stew with Sweet Potato and Kale

Name: Hearty Vegan Lentil Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 4 tbsp olive oil, extra virgin; 1 large onion, chopped; 1 stalk celery, chopped; 2 leeks, white and tender green parts chopped; 4 clove garlic, minced; 2 cup brown lentils, rinsed and picked over; 2 cup kale, stems removed and chopped; 1 large sweet potato, peeled and cut in large pieces; 2 red potatoes, cut in large pieces; 2 large carrots, peeled and cut in large pieces; 1 can chopped tomatoes, 15 oz; 4 cup low-sodium vegetable broth; 2 cup water; 1 tsp ground cumin; 1 tsp onion powder; 1/8 tsp ground cinnamon; 1 pinch salt, to taste; 1 pinch black pepper, to taste

What You Need

Ingredients

6 servings

FAQ

Frequently Asked Questions

No soaking is required for brown lentils in this recipe. Just rinse them well and pick out any debris before adding them to the pot.

Store the cooled stew in an airtight container in the refrigerator for up to four days. The flavors will actually continue to develop overnight.

Yes, this stew freezes beautifully. Portion it into freezer safe containers and freeze for up to three months.

Thaw the stew overnight in the refrigerator, then gently reheat it on the stovetop over low heat. You may need to add a splash of water if it has thickened too much.

Cutting the potatoes into large pieces prevents them from breaking down completely during the long simmer. If cut too small, they will turn to mush.

Swiss chard or mature spinach make excellent substitutes for the kale. Add spinach during the last five minutes of cooking so it does not overcook.

Red lentils cook much faster and will dissolve into the broth, changing the texture completely. Stick to brown or green lentils for a chunky stew.

The starch from the potatoes naturally thickens the broth as it simmers. For an even thicker stew, mash a few potato pieces against the side of the pot before serving.

Step By Step

Instructions

Aromatic Base
Build the flavor base
Set your large Dutch oven over medium heat and warm up the extra-virgin olive oil. As soon as you see that surface begin to shimmer, tip in your chopped onion, chopped celery, and chopped leek. Let the mix cook down, giving it an occasional stir, until the veggies turn tender and translucent.
1/4 cup olive oil1 large onion1 stalk celery2 leeks
Building Flavor
Add the aromatics
Toss the minced garlic right in with your softened vegetable base and give it a good stir. Keep an eye on it and cook just until you get that rich, savory aroma - garlic can scorch quickly if you leave it too long. This short burst is all it takes to infuse those flavorful oils throughout the pot.
4 clove garlic
Main Simmer
Simmer the stew
Pour in the brown lentils, chopped kale, sweet potato, red potato, carrot, and chopped tomatoes, then add the low-sodium vegetable broth, water, cumin, onion powder, and cinnamon. Crank the burner up to medium-high and bring everything up to a healthy rolling boil. Once it's bubbling nicely, clamp the lid on tight, dial the heat down to medium-low, and let it gently simmer away until the lentils are completely tender and your root veggies yield effortlessly to a fork.
2 cup brown lentils2 cup kale1 large sweet potato2 red potatoes2 large carrots1 can chopped tomatoes4 cup low-sodium vegetable broth2 cup water1 tsp ground cumin1 tsp onion powder1/8 tsp ground cinnamon
Final Touches
Season and serve
Pull the Dutch oven completely off the burner and lift the lid with care to avoid the rising steam. Grab a spoon to sample the broth, then adjust with pinches of salt and freshly cracked black pepper until it hits the spot. Ladle the piping-hot stew straight into deep bowls and dig in.
1 pinch salt1 pinch black pepper

Brown lentils are the secret to keeping this hearty one-pot stew rich and filling without needing any advance soaking time. We'll start by sweating down our aromatic vegetables, then let them simmer alongside sweet potato, red potato, and the lentils until every bite is spoon-tender. Tossing the kale in toward the end gives it just enough time to soften up nicely without melting away completely into the liquid.

Using two kinds of potatoes really gives you the best of both worlds: the sweet potato breaks down slightly to enrich the broth, while the waxy red potato holds its own structure. If you find the lentils soak up extra moisture when reheating leftovers later, just loosen things up with a splash of water.