Brown lentil, carrot and kale stew with spiced baked potatoes · Nutrition Sustain
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Brown lentil, carrot and kale stew with spiced baked potatoes


Count your lucky stars, today on the blog we’re sharing a family favourite recipe! This warming and hearty stew is loved by even husbands and children, and makes enough to throw half the batch in the freezer for a rainy day (just put it in a container first!)

Packed full of immune boosting garlic and onion and disease fighting kale, you can’t get much better (and tastier) than this for fighting off those Winter sniffles. We hope you love it as much as we do!




Baked Potatoes

5-6 potatoes OR 2 potatoes + 1 medium sweet potato

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of paprika

Salt for taste

Olive oil, for drizzling


Brown Lentil, Carrot and Kale Stew

3 tablespoons of extra virgin olive oil

2 onions, diced

5 cloves of garlic, crushed

3 teaspoons of cumin

2 teaspoons of ground coriander

2 teaspoons of salt

2 carrots, diced

2x 400g tins of brown lentils, drained and rinsed

350mL (~1½ cups) of tomato passata

500mL of vegetable stock

1 small bunch of kale, roughly torn/chopped

2 teaspoons of apple cider vinegar



Baked Potatoes

1. Turn on the oven to 200 degrees Celsius (no need to preheat).

2. Dice your potatoes into 2½cm cubes and place into a large bowl.

3. Drizzle with olive oil and sprinkle with spices, combining well.

4. Place onto oven trays lined with baking paper, sprinkle with salt, and bake for 35-45 minutes (until golden and crispy).

5. 10 minutes into the cooking time, start on your stew.


Brown Lentil, Carrot and Kale Stew

1. Heat the olive oil in a deep frying pan.

2. Add onions, cooking until soft, approximately 5 minutes (add a splash of water if they start to stick!)

3. Add garlic, cumin, coriander, and salt, and cook for 2 minutes.

4. Add carrots, lentils, passata and vegetable stock and stir to combine. Bring to the boil and simmer for 20-25 minutes, until the carrots are soft. Be sure to stir occasionally.

5. Finally, add the kale and apple cider vinegar, and stir until the kale is wilted.

6. Serve with your delicious spiced baked potatoes!



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