"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."
"When the air turns crisp and the days grow short, few things bring comfort like a steaming bowl of stew. 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. Just take care not to overcook the red lentils they're delicate and best enjoyed with a bit of texture."
"1 tablespoon finely grated peeled fresh ginger 2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne 4 cups vegetable or chicken broth 2 cups red lentils, rinsed and picked over 1 (15- to 18-ounce) can or jar crushed tomatoes 1 tablespoon packed dark brown sugar 1 tablespoon fresh lime juice kosher salt 1/2 teaspoon freshly ground black pepper"
Red Lentil and Kale Stew pairs protein- and fiber-rich red lentils with torn curly kale in a spiced, tomato- and broth-based stew. Onions, carrot, celery, garlic and grated ginger are sautéed, then curry powder, cumin, coriander, turmeric and cayenne are added before pouring in broth, lentils and crushed tomatoes. The mixture simmers until lentils soften into a rich, wholesome broth; brown sugar, lime juice, salt, pepper, kale and chopped cilantro are stirred in at the end. Active and total time are about 30 minutes, yielding 4 to 6 servings. The stew reheats and freezes well; avoid overcooking lentils to preserve texture.
Read at www.mercurynews.com
Unable to calculate read time
Collection
[
|
...
]