Kale & Lentil Stew with Mashed Potatoes is a comforting and hearty dish that embodies the essence of wholesome, plant-based goodness. In this flavorful medley, nutrient-rich kale and protein-packed lentils simmer together, creating a robust and satisfying stew. Crowned with velvety mashed potatoes, this dish offers a harmonious blend of textures and flavors that will warm your soul and nourish your body.
What is great about Kale & Lentil Stew with Mashed Potatoes?
This stew is packed with nutrient-dense foods. Kale provides a wealth of vitamins, minerals, and antioxidants, while lentils offer protein, fiber, and essential nutrients. Mashed potatoes add a comforting element with potassium and fiber.
It's a wonderful option for vegetarians and vegans looking to incorporate more plant-based protein into their diet, thanks to the lentils.
The combination of kale, lentils, and mashed potatoes means you're getting a good dose of dietary fiber, which supports digestive health and helps you feel full and satisfied.
Tips
Fire-roasted tomatoes and smoked paprika add a nice smoky flavor to the lentils.
The red pepper flakes also add some nice heat.
Be mindful of the texture. If you prefer a thicker stew, you can mash some of the lentils to create a creamier consistency. Conversely, if it's too thick, you can add a bit of vegetable broth to thin it out.
Kale & Lentil Stew with Mashed Potatoes
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 Servings
Ingredients:
• 1 ½ pound of russet potatoes, peeled and cut into 1 chunks
• 3 tablespoons of extra-virgin olive oil
• 1 medium onion, chopped
• 1 teaspoon of smoked paprika
• 2 tablespoons of red pepper flakes
• 2 tablespoons of Italian seasoning mix
• 3 cloves of garlic, minced
• 3 cups of chicken broth
• 1 (15 ounces) can of fire-roasted diced tomatoes
• ¾ cup of green lentils, rinsed
• 4 ounces baby kale (5 cups)
• ½ cup of whole milk
• 2 tablespoons of butter
• Grated Parmesan cheese (1/4 cup or more)
• Salt and pepper to taste
Directions:
1. Add potatoes to a pot of boiling water, and cook until tender, about 10 to 15 minutes.
2. Meanwhile, heat the olive oil in the Instant Pot in Sauté mode. Add the onion and garlic, and stir often until softened, about 3 to 5 minutes. Add the broth, tomatoes, lentils, and seasoning. Add salt and pepper to taste.
3. Fasten the lid on the Instant Pot, ensure the vent is set to Sealing, and then set the Instant Pot to Bean/Chili mode (20 minutes).
4. Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper (to taste). Mash the potatoes to desired consistency and add Parmesan.
5. Once the Instant Pot indicates the cycle as complete, safely let the steam vent, carefully remove the lid, and stir in the kale. Remove from heat and cover to keep warm.
6. Serve the stew over the mashed potatoes.
Suggested Pairing
Serve with a Cabernet Franc, and enjoy!
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