Hearty Lentil Stew

• Vegan
• Gluten free

• Produce

  • 2 cups Brown lentils
  • 2 Carrots, large
  • 1 Celery stalk
  • 4 cloves Garlic
  • 2 cups Kale
  • 2 Leeks
  • 1 Onion, large
  • 1 tsp Onion power
  • 2 Red potatoes
  • 1 Sweet potato, large
  • 1 15-ounce can Tomatoes

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 cups Water

Found on theharvestkitchen.com

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 2 leeks, white and tender green parts, chopped
• 4 cloves garlic, minced
• 2 cups brown lentils
• 2 cups kale, chopped
• 1 large sweet potato, peeled and cut into large pieces
• 2 red potatoes, cut into large pieces
• 2 large carrots, peeled and cut into large pieces
• 1 15-ounce can chopped tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 teaspoon cumin
• 1 teaspoon onion power
• 1/8 teaspoon cinnamon
• salt and freshly ground black pepper to taste

Directions

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, celery, and leeks and cook for about 4 to 5 minutes. Add the garlic and for another minute or two. Add the remaining ingredients Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender.