Name: Lentil and Kale Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Lacinato kale - 6 leaves; Olive oil - ¼ cup; Onion, minced - ½; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Black lentils - 1 cup; Red lentils - 1 cup; Vegetable broth - 4 cups; Ground cumin - 1 ½ tablespoons; Cayenne pepper - ½ teaspoon; Lemon - ½

Ingredients for - Lentil and Kale Stew

1. Lacinato kale 6 leaves

2. Olive oil ¼ cup

3. Onion, minced ½

4. Salt 1 teaspoon

5. Ground black pepper 1 teaspoon

6. Black lentils 1 cup

7. Red lentils 1 cup

8. Vegetable broth 4 cups

9. Ground cumin 1 ½ tablespoons

10. Cayenne pepper ½ teaspoon

11. Lemon ½

How to cook deliciously - Lentil and Kale Stew

1 . Stage

Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.

2 . Stage

Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.

3 . Stage

Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.