Lentil Stew With Braised Greens

Get more greens in your next meal 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. Season with salt and pepper to taste.

Chef Allen Campbell is now is widely known as the “chef of peak performance.” His culinary philosophy focuses on taking care of one's mind and body through exercise, stress relief, and a plant-based diet. He is the former personal chef for NFL’s Tom Brady and his wife, Gisele. Allen enjoys nothing more than sharing his message through the media, public speaking, workshops, private dinners, online coaching, and writing cookbooks. He is the co-author with Tom Brady of the TB12 Nutrition Manual and has a new cookbook coming out in 2018. Avail™ is his latest line of prepared foods and fast-casual concepts and is set to launch early 2018. Chef Allen Campbell is a graduate of the Plant-Based Nutrition Certificate.
Write for Us