Spiced French Lentil, Kabocha, and Kale Stew (Vegan)

Recipe Notes: You’re probably saying "wow, that recipe list looks long!" It is, but like all stews it comes together quickly as a one pot meal
Spiced French Lentil, Kabocha, and Kale Stew (Vegan)
Spiced French Lentil, Kabocha, and Kale Stew (Vegan)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tablespoons coconut oil

  • 1

    medium kabocha squash (buttercup or butternut are good stand-ins)

  • 1 1/2

    cups french lentils, soaked in warm water for at least 24 hours (4 cups after soaking)

  • 1

    quart stock, chicken or vegetable

  • 1

    medium onion, diced

  • 3

    garlic cloves, minced

  • 2

    cups water

  • 1

    bunch kale

  • 1 1/2

    teaspoons cinnamon

  • 1/2

    teaspoon ground cumin

  • pinch of cayenne

  • pinch of cloves

  • pinch of ground ginger

  • 1/2

    can full fat coconut milk

  • 1

    tablespoon honey

  • sea salt to taste

  • Lots of fresh cilantr

Directions

Directions Prepare squash: Remove round bottom and top by taking off a thin slice from both ends. Place on flat end and peel either using a very sharp vegetable peeler or your chef’s knife. Cut in half and deseed. Cut squash into 1/4" squares. In a soup pot over medium heat add coconut oil and saute squash until nice and browned. (Squash does not need to be cooked through at this point.) Remove squash and set it aside. In remaining coconut oil saute the onion until soft and then add the garlic and saute for one more minute. Pour in the stock and water and turn heat up to bring to a boil. Scrape the bits of browned squash off of the bottom of the pan. Pour in the lentils, return to the boil and then reduce heat to a low simmer. Cover and cook 1-2 hours or until tender. Meanwhile chop kale into bite-sized pieces. When lentils are cooked through add the reserved squash, kale, cinnamon, cumin, cayenne, cloves, ginger, coconut milk, honey, and sea salt. Allow to simmer, uncovered, an additional 15-20 minutes or until it has reached your desired thickness and flavor. Taste and adjust with sea salt. Top bowls with lots of torn fresh cilantro and serve warm on a cool day.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: