Lentil, kale, and potato stew
My daughter’s godmother just gave birth to an extraordinary little man. Her husband is gluten-allergic, so I can’t make my standard spinach-stuffed shells. Instead, I made this hearty, gut-filling, and healthy stew. This can be made vegan by eliminating the butter and using two tablespoons of olive oil instead.
2 Tblsp butter, separated
1 Tblsp extra virgin olive oil
3 medium-sized carrots, cut on the bias
3 stalks celery (plus leaves), cut on the bias
1 large brown onion, chopped
1 Tblsp salt
1/2 Tblsp black pepper
1 head garlic, cloves separated, peeled, roughly chopped
1 Tblsp turmeric
1 Tblsp cumin
2 C any combination of lentils (I used 1 C lentils de puy, 1 C red lentils), rinsed and picked through
4 yukon gold potatoes, cut into 2″ chunks
2 C good white wine
1 1/2 boxes (6 Cups or so) vegetable (or chicken) broth
1 bunch of kale, stems removed, torn into 1″ pieces
In a heavy bottomed pan or dutch oven, melt one tablespoon of the butter and all the oil over medium high heat. Add the carrots, celery, onions, salt and pepper and stir for about five minutes. Add the garlic and stir another minute (don’t let anything brown, just let it get translucent).
Add the turmeric and cumin and stir for about two minutes, then add the lentils, coating the lentils in the oil. Add the potatoes and do the same.
Pour in the wine and give it a good stir. Let it come to a gentle boil for about a minute, then add one quart (one box, four cups) of the broth. Turn down the heat so the stew is gently simmering, and cover. Cook for about an hour (or more) adding more broth as the lentils expand, and more salt and pepper as needed. Stir in one more tablespoon of butter, and drop in the kale. Stir the kale into the stew so that it wilts (add more water or broth if necessary) and turns bright green.
Serve with chopped raw onion or shredded parmesan. Enjoy!