Lemony-Cumin Lentil Kale Stew

I make this recipe all the time. It’s really simple and delicious. This is another recipe that I’ll usually make really spicy for myself, but mild-with-hot-sauce-on-the-side when I’m making it for other people. You can really add any vegetables you like to this. I love the textural combination of kale with the lentils and the rice, but anything you like will work!

1 tablespoon olive oil or vegetable oil
1 large onion, diced
10 cloves garlic, minced
2-3 tablespoons cumin
1 tablespoon curry powder
1 teaspoon smoked paprika (leave it out if you can’t find it or it’s too hot)
1 teaspoon black pepper
pinch of salt
1/4 cup cilantro (leave it out if you hate it)
2 cups dried red lentils
1 cup uncooked brown basmati rice
7 cups water and/or vegetable broth (I use 6 cups broth + 1 cup water, adjust to your flavor preference)
1/2 pound kale, chopped into bite-sized pieces (stems included!)
1/2 cup lemon juice
soy sauce or Bragg’s liquid aminos to taste
1/3-1/2 cup nutritional yeast

In a large stock pot, heat the oil over medium heat. Saute the onion till translucent. Add the garlic and saute about a minute longer, taking care not to burn it. Add spices (cumin, curry, paprika, pepper) salt, and cilantro. Give it a good stir. Add the lentils and rice, stirring them together with the seasonings so they get nicely coated. Add the water and/or vegetable broth. Turn the heat up to high. As soon as it starts to boil, add the kale, reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Add the lemon juice and nutritional yeast. If the flavors aren’t quite popping the way you want them to, add a little soy sauce or Bragg’s.

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2 Responses to Lemony-Cumin Lentil Kale Stew

  1. treeowl says:

    I like lettuce. Does that mean it would be good for this recipe? What about seaweed?

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