Total Time1 hourPrep Time10 minutesCook Time50 minutes
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This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew. Thinly sliced potatoes are arranged on top, creating a protective covering that allows the lentils to become extra tender. Dill introduces a herbal perfume, but there’s room to substitute with whatever herbs you have on hand; parsley, cilantro or mint would each work well here.
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Yield:4 servings
- 2tablespoons extra-virgin olive oil, plus more as needed
- 1yell…
Total Time1 hourPrep Time10 minutesCook Time50 minutes
Rating(0)CommentsRead comments
This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew. Thinly sliced potatoes are arranged on top, creating a protective covering that allows the lentils to become extra tender. Dill introduces a herbal perfume, but there’s room to substitute with whatever herbs you have on hand; parsley, cilantro or mint would each work well here.
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Yield:4 servings
- 2tablespoons extra-virgin olive oil, plus more as needed
- 1yellow onion, halved and thinly sliced
- 2celery stalks, trimmed and thinly sliced
- 1medium carrot, scrubbed, trimmed, halved lengthwise and thinly sliced
- Salt and pepper
- 1(28-ounce) can crushed tomatoes
- 2cups vegetable stock
- 1½ cups green lentils
- 3garlic cloves, roughly chopped
- 1teaspoon sugar
- ½ teaspoon crushed red pepper
- 2small russet potatoes (about 12 ounces), scrubbed
- 5½ (lightly packed) cups chopped kale leaves (4 ounces, from about 1 small bunch)
- ½ cup chopped dill, plus more for serving
Nutritional analysis per serving (4 servings)
470 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 24 grams protein; 1328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Heat a medium Dutch oven or other ovenproof braising pot on medium-high. Add 2 tablespoons olive oil, the onion, celery and carrot; season with salt and pepper, and cook, stirring often, until softened and starting to caramelize, 5 to 6 minutes. 1.
Step 2
Add crushed tomatoes, stock, lentils, garlic, sugar and crushed red pepper; season well with salt and pepper, and stir to combine. Bring to the boil, then cover, reduce heat to medium and cook, stirring occasionally, for 15 minutes. 1.
Step 3
Meanwhile, thinly slice the potatoes, toss with olive oil until lightly coated and season with salt and pepper. Heat the oven to 450 degrees. 1.
Step 4
Uncover the lentils and stir. Stir in the kale and dill, allowing the kale to wilt. Taste and season with more salt and pepper, if needed. 1.
Step 5
Arrange the sliced potatoes in a slightly overlapping, circular pattern over the lentils until completely covered. Drizzle with more olive oil and season with salt and pepper. 1.
Step 6
Bake until the potatoes are tender and golden around the edges, about 25 minutes. 1.
Step 7
Scatter with more dill and serve.
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