Kale and Lentil Stew

Hearty stews, such as this one, make a really satisfying meal.

It is filling, nutritious, low calorie, and oh so tasty.

1 Tbsp. olive oil

2 Tbsp. chopped onion

2 carrots, peeled and chopped

pinch ground cumin, optional– if you like a little spice

1/2-1 tsp. lemon juice (to your taste)

Salt and pepper

3 c. cooked French green lentils (canned is fine; substitute tiny brown lentils if you can't find green)

2 c. chopped tomatoes (or 1-15oz. can diced tomatoes)

2 c. chicken or vegetable stock

4-6 c. rough chopped kale leaves

Greek plain yogurt or sour cream, optional

Saute the onions and carrots in olive oil for about 3-4 minutes, until they start to soften. Season with cumin, (if using), lemon juice, salt and pepper.

Add the lentils, tomatoes and stock. Simmer for 5 minutes.

Add the kale and cook for about 1-2 minutes, just until wilted.

Adjust seasoning and serve with a dollop of yogurt or sour cream, if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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