Hearty Lentil Stew

Written by . Posted in Recipes

Ingredients
1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken stock
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped kale
1 1/2 cups chopped baking potato
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2-teaspoon black pepper
3 tablespoons chopped fresh parsley
1 cup fried turkey bacon

Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Kale, potato; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley and 1 cup of fried turkey bacon.

Based on recipe from Ken Haedrich of Cook Light but revised by Dr. Walker

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