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Kale & Lentil Stew with Mashed Potatoes

Ingredients
1 ½ pounds russet potatoes, peeled and cut into 1 1/2-inch chunks
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
3 cups low-sodium vegetable or chicken broth
1 (15 ounce) can low-sodium fire-roasted diced tomatoes
¾ cup red lentils, rinsed
4 ounces baby kale (5 cups)
½ cup whole milk
2 tablespoons butter
⅓ cup grated Parmesan chees

Directions
Step 1
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes.

Step 2
Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.

Step 3
Drain the potatoes and return them to the pot; add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.

Step 4
Serve the stew over the mashed potatoes.

Credit to our good friends @eatingwell and slightly modified by our team of nutritionist @ahealthyview.com

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