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Lentil potato stew


  • 1 tablespoon extra-virgin olive oil
  • 3 clove garlic, minced
  • 1 medium yellow onion, chopped
  • 2 large Yukon gold potatoes, cut into 2 centimeter cubes
  • 2 medium carrots, peeled and chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • Sea salt and pepper
  • 3 cups water
  • 1 tablespoon tomato paste
  • 2 low sodium vegetable bouillon cubes
  • 1 cup dried green lentils
  • 2 cups lightly packed chopped curly kale


  1. In a large pot, heat the olive oil over medium heat. Add the garlic and onions and sauté for about one minute until fragrant.
  2. Add the carrots, potatoes, rosemary, thyme, cumin, paprika and a good pinch of sea salt and pepper. Stir and cook for about four minutes.
  3. Pour in the water, add the tomato paste, bouillon cubes and lentils. Stir and bring to a boil. Lower the heat and simmer for 25 minutes, covered partially in order to allow for steam to escape. Stir the stew occasionally while cooking.
  4. Stir in the chopped kale, cover and cook for another five to ten minutes, until potatoes are fork tender and liquid had thickened.
  5. Serve hot with your favourite crusty bread. Store any leftovers in an airtight container in the fridge for up to five days.

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