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.



  1. 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.
  2. 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.
  3. 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.

Chef Allen Campbell changed his diet and lifestyle in 2009 while living in Miami. His culinary philosophy now focuses on taking care of one's mind and body through exercise, organic stress relief and a plant-based diet. He is the personal chef for NFL’s Tom Brady and his wife, Gisele Bundchen. Chef Allen offers culinary workshops, personalized meal plans and is co-author with Tom Brady of the TB12 Nutrition Manual. Chef Allen Campbell is a graduate of the Plant-Based Nutrition Certificate.
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