Recipe: Red lentil and kale stew provides nourishment and comfort

"When the air turns crisp and the days grow short, few things bring comfort like a steaming bowl of stew. Earthy, aromatic and deeply nourishing, this lentil and kale stew offers a welcome pause between the indulgent spreads of the holiday season and provides a moment of respite and warmth. Protein- and fiber-rich red lentils form the base of the stew, cooking quickly and softening into a rich, wholesome broth, while kale adds texture and green vitality."

"A medley of golden spices - ginger, turmeric, coriander and cumin - infuse each spoonful with gentle heat and immune-boosting nutrients. The result is a stew that feels restorative and deeply satisfying, a perfect blend of nourishment and comfort. Make a generous pot to savor through the week; it reheats beautifully and even improves as the flavors meld. It also freezes well, making it a reliable companion for cozy evenings when you crave something hearty and homemade."

The stew combines red lentils and torn curly kale with a soffritto of onion, carrot and celery, garlic and fresh ginger. Golden spices — curry powder, cumin, coriander, turmeric and a touch of cayenne — create warm, mildly spicy flavor and add immune-supporting compounds. Crushed tomatoes, brown sugar and lime juice brighten and balance the savory base. The recipe yields 4–6 servings and cooks in about 30 minutes, making it weeknight-friendly. The pot stores and reheats well and freezes successfully; flavors deepen after resting. Avoid overcooking the delicate red lentils to preserve some texture.

Read at The Mercury News