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Why You'll Love This onepot lentil and kale stew with carrots for easy meal prep
- Easy to Prepare: This recipe requires minimal preparation and can be cooked in under an hour, making it perfect for busy weeknights.
- Nourishing Ingredients: Lentils, kale, and carrots provide a boost of protein, fiber, and vitamins, making this stew a healthy and satisfying option.
- Customizable: Feel free to add your favorite spices, herbs, or proteins to make this recipe your own.
- One-Pot Wonder: This recipe is cooked in one pot, reducing cleanup and making it a convenient option for meal prep.
- Make-Ahead Friendly: This stew can be prepared ahead of time and refrigerated or frozen for later use, making it perfect for meal planning.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, reducing food waste and saving you money.
- Flavorful and Delicious: The combination of sautéed onions, garlic, and spices creates a rich and savory flavor profile that's sure to please.
- Perfect for Meal Prep: This stew is ideal for meal prep, as it can be portioned out and reheated throughout the week.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, carrots, onions, garlic, and vegetable broth. Lentils provide a boost of protein and fiber, while kale adds a burst of vitamins and antioxidants. Carrots add natural sweetness and a pop of color, while onions and garlic create a rich and savory flavor profile. Vegetable broth helps to bring all the flavors together and adds moisture to the stew. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make onepot lentil and kale stew with carrots for easy meal prep
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large onion, chopped, and cook until translucent, about 5 minutes.
Add 3 cloves of minced garlic and cook for 1 minute, until fragrant.
Add 2 large carrots, peeled and chopped, and cook for 5 minutes, until they begin to soften.
Add 1 cup of brown or green lentils, 4 cups of vegetable broth, and 1 teaspoon of dried thyme. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the lentils are tender.
Add 2 cups of chopped kale and cook for 5 minutes, until wilted.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the lentils until they're tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add the kale towards the end of cooking time, so it retains its texture and flavor.
Taste and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your taste preferences.
Feel free to add your favorite spices or herbs to give the stew a unique flavor profile.
Portion out the stew into individual containers and refrigerate or freeze for later use. Reheat and enjoy!
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a stew with a gritty texture.
Fix: Rinse the lentils thoroughly before cooking to remove any impurities.
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Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing.
Fix: Cook the vegetables until they're tender, but still retain some texture.
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Not Seasoning to Taste: Failing to season the stew to taste can result in a bland and unappetizing meal.
Fix: Taste and adjust the seasoning as needed to ensure the stew is flavorful and delicious.
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Not Using Fresh Ingredients: Using old or low-quality ingredients can affect the flavor and texture of the stew.
Fix: Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the stew a spicy kick.
Add some curry powder or garam masala to give the stew a warm and aromatic flavor.
Add some smoked paprika or chipotle peppers to give the stew a smoky flavor.
Add some diced chicken, beef, or pork to make the stew more substantial.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of lentils?
Yes! You can use other types of lentils, such as green or yellow lentils, but keep in mind that the cooking time may vary. Brown lentils hold their shape well and have a slightly firmer texture, making them a great choice for this recipe.
Can I add other vegetables?
Yes! Feel free to add other vegetables, such as diced bell peppers, zucchini, or mushrooms, to make the stew more substantial. Just be sure to adjust the cooking time accordingly.
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the vegetable broth and spices to ensure they are gluten-free.
Can I make this in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the stew in individual portions?
Yes! You can freeze the stew in individual portions, making it easy to reheat and enjoy on-the-go. Simply portion out the stew into airtight containers or freezer bags and store in the freezer for up to 3 months.
onepot lentil and kale stew with carrots for easy meal prep
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
Instructions
- Step 1: Saute the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the lentils, water, and diced tomatoes. Add the rinsed lentils, water, and diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil.
- Step 3: Reduce heat and simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 4: Add the chopped kale and carrots. Add the chopped kale and carrots to the pot. Stir to combine, then continue to simmer, covered, for an additional 5-10 minutes, or until the kale is wilted and the carrots are tender.
- Step 5: Season with thyme, salt, and pepper. Stir in the dried thyme, salt, and pepper. Taste and adjust the seasoning as needed.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use. Reheat and serve.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the kale for spinach or collard greens, if desired.
- Pro tip: For an extra boost of flavor, add a can of coconut milk or a splash of red wine vinegar to the stew.
