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Lentil, Sweet Potato, and Kale Stew

Tiffiny Felix
adapted fromĀ Mezzetta.com
Prep Time 15 mins
Cook Time 35 mins
Course Soup
Servings 5 servings


  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 rib celery sliced
  • 1 carrot diced
  • 2 cloves garlic minced
  • 2-3 teaspoons garam masala
  • 1 cup green lentils rinsed well
  • 6 cups chicken or vegetable stock
  • 1 cup water if needed
  • 1 medium sweet potato peeled and 1/2-in diced
  • 2 cups chopped baby kale
  • salt and freshly ground pepper


  • Heat the olive oil in a medium sauce pan over medium to medium-low heat. Add the onion, celery, carrot, and garlic. Cook, stirring often, until the vegetables start to brown a bit, 8-10 minutes. Add the garam masala and cook for another 3-5 minutes.
  • Add the lentils and chicken stock, and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook for 10 minutes, stirring occasionally. Add the sweet potato and simmer an additional 10-15 minutes, or until the lentils and sweet potato are tender. ***This is where you may or may not need the water. Add it in if the stew looks too thick; if there isn't enough liquid the lentils won't cook properly***
  • Stir in the baby kale, remove the pot from the heat, and allow the kale to wilt for about 10 minutes. (If you are using mature kale, simmer for 5-7 minutes.) Season with salt and pepper.
Keyword beans, lentil, vegetarian