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Why You'll Love This batch cooked lentil stew with kale cabbage and root vegetables
- Hearty and Comforting: This stew is the perfect remedy for a cold winter's day, filling your belly and warming your heart.
- Packed with Nutrients: Lentils, kale, and root vegetables provide a boost of protein, fiber, and vitamins, making this stew a nutritious and guilt-free meal.
- Easy to Make: With a simple ingredient list and straightforward instructions, this recipe is perfect for beginners and experienced cooks alike.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make this stew your own.
- Batch Cooking: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Affordable: Lentils and root vegetables are budget-friendly ingredients, making this stew an affordable and accessible meal option.
- Freezer-Friendly: This stew freezes beautifully, allowing you to enjoy it throughout the year.
- Versatile: Serve this stew as a main course, side dish, or use it as a base for other recipes, such as soups or stews.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, cabbage, carrots, and celery. Lentils provide a boost of protein and fiber, while kale and cabbage add a burst of vitamins and antioxidants. Carrots and celery add natural sweetness and crunch to the stew. When selecting these ingredients, choose fresh, organic options whenever possible. For lentils, look for green or brown varieties, as they hold their shape better than red lentils. For kale, opt for curly or lacinato varieties, as they have a milder flavor and texture. Cabbage can be either green or red, depending on your preference. Carrots and celery should be firm and fresh, with no signs of wilting or bruising.
How to Make batch cooked lentil stew with kale cabbage and root vegetables
Chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
Add the lentils, diced tomatoes, vegetable broth, and minced garlic to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
Add the chopped kale and cabbage to the pot, and cook until the greens are tender, about 10-15 minutes.
Season the stew with salt, pepper, and your favorite herbs and spices. Serve hot, garnished with fresh herbs and crusty bread on the side.
Let the stew cool completely, then transfer it to an airtight container and refrigerate or freeze for later use.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture.
Lentils can become mushy if overcooked. Cook them until they're tender, but still hold their shape.
Add the minced garlic and chopped herbs towards the end of cooking to preserve their flavor and aroma.
A splash of vinegar or lemon juice can help brighten the flavors and balance the richness of the stew.
Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together.
Feel free to add your favorite spices and herbs to make the stew your own.
Make a big batch of this stew and freeze it for later use. It's a great way to have a healthy, delicious meal on hand.
This stew is perfect for sharing with friends and family. Consider making a big batch for your next gathering.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still hold their shape. Check the lentils frequently during the last 10 minutes of cooking to avoid overcooking.
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Not Sautéing the Aromatics:
Fix: Take the time to sauté the aromatics, as this step helps to bring out the flavors and textures of the vegetables.
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Not Adding Enough Liquid:
Fix: Make sure to add enough liquid to the pot, as this will help to cook the lentils and vegetables evenly.
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Not Seasoning Enough:
Fix: Don't be afraid to season the stew liberally, as this will help to bring out the flavors of the ingredients.
Variations & Substitutions
Add diced jalapeños or red pepper flakes to give the stew a spicy kick.
Add feta cheese, olives, and sun-dried tomatoes to give the stew a Mediterranean twist.
Add curry powder, cumin, and coriander to give the stew an Indian-inspired flavor.
Replace the chicken broth with vegetable broth and add more vegetables, such as zucchini and bell peppers, to make the stew vegetarian-friendly.
Replace the chicken broth with vegetable broth and omit any animal products, such as honey and cheese, to make the stew vegan-friendly.
Replace the wheat-based broth with a gluten-free alternative and be mindful of any gluten-containing ingredients, such as soy sauce or beer.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes, you can freeze this stew for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Is this stew gluten-free?
This stew can be made gluten-free by replacing the wheat-based broth with a gluten-free alternative and being mindful of any gluten-containing ingredients, such as soy sauce or beer.
Can I make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker. Brown the aromatics and cook the lentils, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use different types of lentils?
Yes, you can use different types of lentils, such as red or yellow lentils. However, keep in mind that green or brown lentils hold their shape best and are the best choice for this recipe.
How do I reheat this stew?
You can reheat this stew in the microwave or on the stovetop. If reheating on the stovetop, add a little water or broth to prevent the stew from drying out.
Can I add other ingredients to this stew?
Yes, you can add other ingredients to this stew, such as diced potatoes, zucchini, or bell peppers. Just be sure to adjust the cooking time and liquid accordingly.
Is this stew suitable for a vegan diet?
This stew can be made vegan by replacing the chicken broth with a vegetable broth and omitting any animal products, such as honey and cheese.
batch cooked lentil stew with kale cabbage and root vegetables
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 1 large potato, peeled and chopped
- 1 small head of cabbage, cored and chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Saute the Onion and Garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the Lentils and Broth. Add the rinsed lentils, vegetable broth, thyme, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
- Step 3: Reduce Heat and Simmer. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 4: Add the Chopped Vegetables. Add the chopped carrots, potato, and cabbage to the pot. Stir to combine, then continue to simmer, covered, for an additional 15-20 minutes, or until the vegetables are tender.
- Step 5: Stir in the Kale. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
- Step 6: Serve and Enjoy. Serve the stew hot, garnished with additional kale if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: The stew can be made up to a day in advance, then reheated as needed.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use a slow cooker to make the stew, cooking on low for 6-8 hours or high for 3-4 hours.
