Lentil Stew with Greens Recipe (Serves 4 to 6)

In News by Justin Welton

Ingredients:

1 ½ cup beluga lentils (or other small, dark variety), rinsed and drained
4 cups chicken or vegetable stock
3 tbsp olive oil
1 onion, finely chopped
3 medium garlic cloves, crushed
1 tbsp mild curry powder
1 celery stalk, chopped
2 medium carrots, chopped
1 jalapeño, finely chopped
1 lb leafy greens (such as watercress, kale, beet greens, spinach, or a mix), washed and chopped
3 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
1 tbsp apple cider vinegar
Plain yogurt (optional)

In a saucepan, add the lentils and enough stock (or water) to cover lentils. Bring to a boil and skim off any foam on top and cook over medium heat for 15- 20 minutes until the lentils are just cooked.

Heat the olive oil in a large skillet and add chopped onions. Sauté the onions until softened, add garlic, celery, carrots and jalapeno and continue cooking for 5 minutes until vegetables are tender. Add the greens and cook for 1-2 minutes, covered until wilted. Add 1-2 ladles of the lentils to the vegetables and stir to combine. Pour the mix into the saucepan with the lentils, stir well and bring to boil. Cook for a few minutes until desired thickness. Stir in the apple cider vinegar and chopped coriander and season to taste. Serve with a dollop of yogurt (optional).

Did you enjoy this post? We have a weekly Facebook Live that we think you’d love! Like our page here to check it out!

Even the healthiest recipes might not be healthy for you. LRA tests help you know the foods that are healthy – immune-tolerant – for you. Learn more about LRA tests at www.ELISAACT.com.