Hearty Lentil Stew

★★★★

Lunch

Prep Time: 30 min Cook Time: 35 min Servings: Yield: 6 - 8 servings Source:

Ingredients

4 tablespoons extra virgin olive oil

1 large onion, chopped

1 celery stalk, chopped

2 leeks, white and tender green parts, chopped

4 cloves garlic, minced

2 cups brown lentils

2 cups kale, chopped

1 large sweet potato, peeled and cut into large pieces

2 red potatoes, cut into large pieces

2 large carrots, peeled and cut into large pieces

1 15-ounce can chopped tomatoes

4 cups low-sodium vegetable broth

2 cups water

1 teaspoon cumin

1 teaspoon onion power

1/8 teaspoon cinnamon

salt and freshly ground black pepper to taste

Directions

Heat the oil in a large pot or Dutch oven over medium heat.

Add the onions, celery, and leeks and cook for about 4 to 5 minutes.

Add the garlic and for another minute or two.

Add the remaining ingredients

Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender.

Instant pot: 15 minutes on max, quick vent.

Mix in kale and serve.