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Are you looking for a healthy, hearty, and delicious meal that will satisfy your taste buds and nourish your body? Look no further than this Healthy Kale and Lentil Stew, packed with sweet potatoes, ginger, kale, lentils and onions, flavored with lemongrass, and made creamy with coconut milk.
Jump to RecipeKale and lentils are a powerhouse combination when it comes to nutrition. Lentils are a great source of plant-based protein and fiber, which can help keep you feeling full and satisfied. Kale is a superfood packed with vitamins and minerals, including vitamins A, C, and K, as well as calcium and iron. Sweet potatoes add a touch of sweetness and are a great source of complex carbohydrates and beta-carotene, while onions, carrots and ginger provide depth of flavor and anti-inflammatory compounds.
Begin by separately roasting the sweet potatoes and cooking the lentils. When done, add them to the blender with some coconut milk. This mixture will be added to the stew later to add some texture and creaminess. Next, start by sautéing chopped onions and spices in a Dutch oven until they are soft and fragrant. Then, add chopped carrots and the smashed lemongrass and mix. Next add homemade vegetable broth and simmer for about 15 minutes to let the flavors infuse. Add the sweet potato and coconut milk mixture to the pot and simmer for an additional 5-10 minutes. Finish by adding in the kale and cook until wilted.
The lemongrass adds a bright, citrusy flavor to the stew, while the coconut milk makes it creamy and comforting. This dish is perfect for a chilly day or when you need a comforting, nourishing meal. This dish is so hearty that no bread or rice is needed.
Veggie Ingredients.
Ingredients prepped for the stew.
Building the stew.
The Healthy Kale & Lentil Stew plated.
Healthy Kale & Lentil Stew
An easy dish that is so good for you and packed with flavor. My Healthy Kale & Lentil Stew has wonderful veggies that add texture and flavor.
Ingredients
- 1 Whole Sweet potato
- 6 Ounces Coconut milk
- 4 Cups Vegetable stock
- 16 Ounces Lentils
- 2 Cans Garbanzo beans
- 1 Bunch Kale
- 1 Whole Yellow onion diced
- 3 Stalks Lemongrass bruised
- 2 Whole Carrots cut in rounds
- 2 Tsp Salt
- 1 Tbsp Thai spice mixture
- 2 Cloves Garlic minced
- 2 Inch Knob of ginger sliced
Instructions
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Begin by roasting the sweet potato in a 375 degree oven until soft – approximately 30 minutes. At the same time cook the lentils until tender and set aside. Once the sweet potatoes are cool enough to peel, peel and dice. Add them to a blender with the coconut milk, blend and set aside.
In a Dutch oven, sauté the onion and spices over medium heat until softened and fragrant, about 5 minutes. Add chopped carrots and lemongrass. Cook for a minute or two. Now add the vegetable broth, garlic, ginger and thyme sprigs to the pot and simmer for a few minutes. Then add in the sweet potato coconut milk mixture. Bring to a boil, then reduce heat and simmer for 15 minutes. Next, add in the lentils and chick peas, mix well. Finish by adding in the chopped kale to the pot and simmer for an additional 5-10 minutes, or until the kale is wilted and the stew is heated through. Serve and enjoy.
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