Ingredients
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1 tablespoon extra-virgin olive oil
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3 clove garlic, minced
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1 medium yellow onion, chopped
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2 large Yukon gold potatoes, cut into 2 centimeter cubes
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2 medium carrots, peeled and chopped
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1/4 teaspoon ground cumin
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1/4 teaspoon ground paprika
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Sea salt and pepper
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3 cups water
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1 tablespoon tomato paste
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2 low sodium vegetable bouillon cubes
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1 cup dried green lentils
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2 cups lightly packed chopped curly kale
Directions
- In a large pot, heat the olive oil over medium heat. Add the garlic and onions and sauté for about one minute until fragrant.
- Add the carrots, potatoes, rosemary, thyme, cumin, paprika and a good pinch of sea salt and pepper. Stir and cook for about four minutes.
- 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.
- Stir in the chopped kale, cover and cook for another five to ten minutes, until potatoes are fork tender and liquid had thickened.
- Serve hot with your favourite crusty bread. Store any leftovers in an airtight container in the fridge for up to five days.
