Lentil, Potato, Squash and Kale Stew
This is a very good stew, especially in the fall when the root vegetables are in season. Thanks to Andrea for sharing this.
1 c dried yellow or tradition lentils
3-4 c water or vegetable stock
1 small onion, chopped
3 cloves garlic, finely chopped
1 large carrot, chopped
1 large or 2 medium potatoes, diced into 1/2 inch cubes
2 c peeled diced butternut squash or sweet potato
2 c chopped kale, stems removed
Combine water and lentils in pot and bring to boil, stirring frequently. While heating, chop and add other ingredients in the order listed, except kale. Once the water boils, turn head to low. Stir in kale. Salt and pepper to taste. Simmer 45 minutes. Serve with steamed rice.
1 c dried yellow or tradition lentils
3-4 c water or vegetable stock
1 small onion, chopped
3 cloves garlic, finely chopped
1 large carrot, chopped
1 large or 2 medium potatoes, diced into 1/2 inch cubes
2 c peeled diced butternut squash or sweet potato
2 c chopped kale, stems removed
Combine water and lentils in pot and bring to boil, stirring frequently. While heating, chop and add other ingredients in the order listed, except kale. Once the water boils, turn head to low. Stir in kale. Salt and pepper to taste. Simmer 45 minutes. Serve with steamed rice.
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