Kale, Lentil and Potato Stew

A hearty North German kale stew that fills you up cheaply with red lentils and floury potatoes, ideal for a winter kale get-together.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Kale, cleaned
• 200 g Red lentils
• 600 g Floury potatoes
• 2 pc Onions
• 2 pc Garlic cloves
• 2 pc Carrots
• 2 tbsp Cooking oil
• 1 l Vegetable stock (instant)
• 1 tsp Sweet paprika powder
• 1 tsp Smoked paprika powder
• 2 pc Bay leaves
• Salt
• Black pepper

Method

1. Remove the hard stems from the kale, roughly chop the leaves and wash them thoroughly in a colander.
2. Finely dice the onions and garlic, cut the carrots into small cubes and the potatoes into roughly 1.5 cm cubes.
3. Heat the oil in a large pot and sweat the onions and garlic for 3 minutes until translucent.
4. Add the carrots, potatoes and kale and let them sweat briefly.
5. Stir in the red lentils, paprika powder and bay leaves, pour over the vegetable stock and simmer covered over medium heat for about 25 minutes, until the potatoes and lentils are soft.
6. Remove the bay leaves, season the stew with salt and pepper and serve in deep bowls.