Lentil Potato Stew

KeyVion Miller RDN, LD/N

A down home and hearty low sodium soup that's satisfying to the soul!

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings servings

Calories 158 kcal

Equipment

Cutting board

Stock pot

Measuring cup

Measuring spoons

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!

Notes

Nutrition

Serving: 1cupCalories: 158kcalCarbohydrates: 24gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 283mgPotassium: 451mgFiber: 9gSugar: 2gVitamin A: 3143IUVitamin C: 4mgCalcium: 58mgIron: 2mg

Keyword 30 minute meals, budget friendly, diabetes friendly meals, easy dinner recipes, high fiber meal, less than 10 ingredients, low cholesterol, low fat, low sodium, one pot dish, vegan, vegetarian

Tried this recipe?Let us know how it was!