Lentil Stew With Braised Greens
Healthy oil-free and gluten-free recipe for getting more greens into your diet with this hearty stew from Chef Allen Campbell.
- In a 2-gallon pot over medium-high heat add lentils, stock, onions, carrots, celery, fennel and garlic and begin to simmer for 35-40 minutes until lentils are tender. Add more liquid if needed to finish cooking lentils.
- Remove half of the soup and blend until smooth. Pour the puree back into the soup and turn heat to low just while folding in remaining ingredients. Remove from heat and allow greens to wilt into the soup.
- After this has happened, season with salt and pepper.
- For a kid-friendly option, leave out the greens. Just serve the stew in a cup and some steamed broccoli or green beans on the side.