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Lentil and Kale Stew


These days, with the leafy dark greens omnipresent in the produce aisles, it seems like everyone is hailing to the kale. This vogue vegetable is delicious in our Lentil and Kale Stew, which is sprinkled just before serving with some shredded, reduced-fat Cheddar cheese.

9 weightwatcher points

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Rate this recipe 4.3/5 (11 Votes)


  • 1 tablespoon oil, olive, extra-virgin
  • 4 stalk(s) celery
  • finely chopped
  • 1 small onion(s)
  • chopped
  • 2 clove(s) garlic
  • minced
  • 30 ounce(s) lentils, brown, canned
  • drained and rinsed
  • 1 cup(s) tomatoes, crushed
  • 3 cup(s) vegetable juice, low-sodium
  • 1 bunch(es) kale
  • (1/2-pound), tough stems removed and leaves roughly chopped (5 to 6 cups)
  • peppercorns, black
  • freshly ground, to taste
  • 1 cup(s) cheese, cheddar, reduced-fat
  • shredded



Step 1

Heat oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; cook 5 minutes, stirring occasionally (do not brown).

2 Add lentils, tomatoes, juice, and kale; stir to combine and bring to a simmer. Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with pepper. Ladle into bowls, top with cheese, and serve.

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