1 cup dry lentils (or 1/2 lentils, 1/2 mung beans)
1 large bunch of kale or spinach, roughly chopped
salt and pepper
shredded Parmesan cheese
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion and pepper and cook until the onion is translucent. Add the garlic and cook an additional minute until the garlic is fragrant. Add the stock, tomatoes, and lentils and bring to a boil. Reduce heat and let stew simmer for 1 hour. Add the kale or spinach and let simmer for an additional 15 minutes. Season with salt and pepper, sprinkle with Parmesan, and serve.
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