A down-home and hearty lentil potato stew that's low in sodium and satisfying to the soul! An easy weeknight recipe with no prep required.
Lentil Potato Recipe
To make this simple lentil potato stew you just need a few produce ingredients.
- Potatoes
- Carrots
- Onion
From the freezer, you'll need frozen kale. Frozen spinach would also work well! Fresh kale or spinach can be used. Lately, I've been relying on frozen vegetables a lot! As a matter of fact, I have a few packs of frozen kale in the freezer as I type this. I am a new mom and I'm working. Fresh is great but you gotta get to it in time before it goes bad. Frozen vegetables make it sooo much easier to make sure vegetables are on our plates!
From the pantry you'll need brown lentils, some seasonings and broth. That's it!
Why Are Lentils So Good For You?
- Great source of fiber
- No fat
- No cholesterol
- No sodium
- Great source of protein
- A source of iron and potassium
- Budget-friendly
Because of all these wonderful benefits, eating lentils can help to reduce our risk of diabetes, heart disease, high cholesterol, cancer, digestive disorders, and obesity.
Lentils Without Soaking
Black, green, and brown lentils can be cooked in about 20-30 minutes. Split lentils (red, yellow, and orange) take even less time. Split lentils are great for thickening soups and stews. Pre-soaking isn’t required! That makes this lentil potato stew awesome for when you haven't thought ahead about what you're going to eat on a weekday. You can easily make this recipe as long as you have the ingredients on hand. You'll want to keep a bag of lentils stashed away in the pantry for times like these.
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Lentil Potato Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup lentils
- 2 cups frozen kale
- 1 medium russet potato diced small
- 3 small carrots diced small
- 1 small yellow onion
- 1 teaspoon garlic powder
- ½ teaspoon rubbed sage
- 3 teaspoon better than bouillon (chicken or vegetable broth) with 5 cups of water
- ¼ teaspoon black pepper
Instructions
- Heat oil in stock pot over medium heat. Add onions and saute until translucent.
- Add water, 3 teaspoon of better than bouillon, garlic powder, cumin and mix well.*If you don't have better than bouillon just use 6 cups of broth instead.
- Add potatoes, carrots, and lentils. Bring to a rapid simmer then reduce to a low simmer. Cook for 10 minutes.
- Add frozen kale and cook for another 10 minutes on low.
- Enjoy!
Ella
Delicious. It was a very simple recipe.
Cindy North
This stew is absolutely delicious, filling, and healthy! It is also easy to make and I will definitely make it again! Thank you so much!
KeyVion
Thank you very much Cindy!! Your comments are exactly why I make these recipes :-).
Julia
Thankyou..... for someone who doesn’t cook and is trying to eat healthy, this is an encouraging recipe
Glad I know more about lentils too.
How do you rate tinned lentils against dried?
Also what do you use for broth?
Many thanks
KeyVion
Hi there! I'm so happy to hear that this recipe is encouraging! I think it's important for Dietitians and others in the health field to make being healthy a little easier for people ?. You can use either chicken broth or vegetable broth. Did you mean canned lentils? Canned lentils are a good alternative. I would dump the lentils in a colander and rinse them under running water to rinse off some of the sodium.