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Hearty Sprouted Lentil Stew with Kale
Sprouted Lentil Stew
with Kale

Hearty Sprouted Lentil Stew with Kale


Makes 6 servings
  • 2 to 3 tablespoons olive oil
  • 1 small white or yellow onion, diced
  • 2 carrots, peeled, halved, and diced
  • 2 ribs celery, halved and diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes (optional)
  • Sea salt and freshly ground pepper to taste
  • 1 10-ounce package sprouted green lentils
  • 1 10-ounce can diced tomatoes
  • 1 quart vegetable stock
  • 1 bunch Lacinto (Tuscan) kale, tough stems removed and cut into bite-size pieces
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Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and saute for 5 minutes or so until softened, but not brown. Stir in the garlic and spices, and season with salt and pepper. Let cook for 1 minute or so until the garlic is fragrant (but not brown).

Add the lentils, tomatoes (and juices), and vegetable stock and bring the mixture to a boil, stirring occasionally. Reduce the heat to a simmer and let cook for 20 to 30 minutes or until thickened; remove from heat. If you like, you can use a stick blender to puree the soup to your desired consistency. Or feel free to leave it as is.

Stir in the kale and cook over low heat for a minute or two until wilted. Taste, and season generously with salt and pepper. Serve in shallow bowls with crusty bread.

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