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Why You'll Love This warm slow cooker lentil and kale stew for nourishing family suppers
- Easy to Make: This recipe is incredibly simple, requiring minimal prep work and effort.
- Nutritious: Lentils and kale are both superfoods, packed with protein, fiber, and vitamins, making this stew a nutritious and wholesome meal option.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make this recipe your own.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker, allowing you to come home to a ready-to-eat meal.
- Affordable: Lentils and kale are both budget-friendly ingredients, making this recipe an affordable option for families.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep and planning.
- Comforting: There's nothing quite like a warm, comforting bowl of stew to nourish both body and soul.
- Family Friendly: This recipe is perfect for families, as it's easy to make and can be served with a variety of sides, such as crusty bread or a green salad.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, onions, garlic, carrots, and diced tomatoes. Lentils are a type of legume that are high in protein and fiber, making them a nutritious and filling addition to this stew. Kale is a superfood that's packed with vitamins and antioxidants, and adds a delicious, slightly bitter flavor to the stew. Onions and garlic are sautéed at the beginning of the recipe to add a depth of flavor, while carrots add a pop of color and sweetness. Diced tomatoes are used to add moisture and a touch of acidity to the stew.
How to Make warm slow cooker lentil and kale stew for nourishing family suppers
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 onion, diced, and 3 cloves of garlic, minced. Cook until the onions are translucent, about 5 minutes.
Add 1 cup of brown or green lentils, rinsed and drained, 2 carrots, peeled and sliced, and 2 cups of diced kale to the slow cooker. Stir to combine.
Add 4 cups of vegetable broth, 1 can of diced tomatoes, and 1 teaspoon of dried thyme to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Season with salt and pepper to taste.
Serve the stew hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Brown or green lentils work best in this recipe, as they hold their shape and provide a nice texture. Red or yellow lentils can become too mushy and may not work as well.
Add the kale to the stew in the last 30 minutes of cooking, as it can become overcooked and bitter if cooked for too long.
Fresh herbs, such as thyme or rosemary, can add a lot of flavor to the stew. Use them sparingly, as they can be potent.
Feel free to add your favorite spices or herbs to the stew, such as cumin, paprika, or bay leaves. This can add a lot of depth and complexity to the dish.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a stew that's cloudy or gritty. Make sure to rinse them thoroughly before adding them to the slow cooker.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water, then drain and add them to the slow cooker.
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Overcooking the Stew: Overcooking the stew can result in a mushy, unappetizing texture. Make sure to check the stew regularly and adjust the cooking time as needed.
Fix: Check the stew after 6 hours and adjust the cooking time as needed. If the stew is still not tender, cook for an additional 30 minutes and check again.
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Not Seasoning the Stew: Failing to season the stew can result in a bland, unappetizing flavor. Make sure to taste and adjust the seasoning as needed.
Fix: Taste the stew and adjust the seasoning as needed. Add salt, pepper, or other seasonings to taste.
Variations & Substitutions
Omit the chicken broth and use vegetable broth instead. Add other vegetables, such as diced bell peppers or zucchini, to the stew for added flavor and nutrition.
Omit the chicken broth and use vegetable broth instead. Replace the yogurt with a non-dairy alternative, such as soy or coconut yogurt.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat. You can also add other spices, such as cumin or chili powder, to give the stew a more complex flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
The stew can be refrigerated for up to 5 days. Store it in an airtight container and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Store it in an airtight container or freezer bag and thaw it overnight in the refrigerator before reheating.
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?
While brown or green lentils work best in this recipe, you can also use other types of lentils, such as red or yellow lentils. However, keep in mind that they may become mushy and lose their texture.
Can I add other vegetables to the stew?
Absolutely! Feel free to add your favorite vegetables, such as diced bell peppers, zucchini, or mushrooms, to the stew. 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 broth and tomatoes to ensure they are gluten-free.
Can I make this recipe in a Instant Pot?
Yes! You can make this recipe in an Instant Pot, which can significantly reduce the cooking time. Simply sauté the onions and garlic, then add the lentils, vegetables, and broth, and cook on high pressure for 20-25 minutes.
Can I freeze the stew for later?
Yes! The stew can be frozen for up to 3 months. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer. Thaw it overnight in the refrigerator before reheating.
warm slow cooker lentil and kale stew for nourishing family suppers
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale
- 1 tablespoon olive oil
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and chop the onion, garlic, carrots, and celery.
- Step 2: Sauté the aromatics. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
- Step 3: Add the lentils and broth. In the slow cooker, combine the cooked vegetables, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Step 4: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 5: Add the kale. About 30 minutes before serving, stir in the chopped kale. Cover the slow cooker and continue to cook until the kale is tender.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- To make this recipe vegan, omit any animal products and use a vegan-friendly broth.
- For a gluten-free version, use gluten-free broth and be mindful of cross-contamination.
- You can also add other vegetables like diced bell peppers or zucchini to the stew for added flavor and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
