Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate
Recipes » Soups » Lentil Stew With Braised Greens
CNS Logo
Lentil Stew with Braised Greens Recipe

What You'll Need

2 ½ cups French/green lentils, soaked overnight

2 ½ quarts vegetable stock (or water)

1 cup diced white onion

1 cup diced carrots

1 cup diced celery

1 cup diced fennel

10 cloves minced garlic

3 Tbsp fresh chopped thyme

3 Tbsp fresh chopped rosemary

3 Tbsp ground turmeric

3 cups kale, sliced thin

1 ½ cups swiss chard, sliced thin

1 ½ cups dandelion greens, sliced thin (optional)

1 tsp cardamom

1 tsp cumin

1 tsp coriander

Sea salt (optional) and fresh black pepper

How to Make It

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 Season with salt and pepper to taste.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Understand the importance of diet and nutrition for your life. Hear from our graduates

Interact with learning team
100% online
Discuss topics with peers
Classes start every two weeks
CE credits available for health professionals

Sign up for our free newsletter

Inspiring articles and recipes in your inbox