Lentil Stew With Greens And Garlic Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring lentils, turkey, and vibrant greens in a flavorful broth. Perfect for solution seekers looking for a balanced and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Mild Light Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Trs Brown Lentils
• 50G Pepper Black Ground BWFO
• 200G Natoora Organic British Green Kale
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 50G Nicolas Alziari Herbes De Provence, 50G
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. Heat 1 1/2 tablespoons olive oil in a Dutch oven over medium-high heat.
2. 2. Add 1 cup chopped onion and 3 minced garlic cloves, sauté for 5 minutes until fragrant.
3. 3. Stir in 5 cups low-sodium chicken broth, 1 cup dried lentils, and 2 bay leaves. Bring to a boil.
4. 4. Partially cover the pot, reduce heat to low, and simmer for 20 minutes.
5. 5. Add 3 cups chopped kale and 1 diced red bell pepper. Bring the mixture back to a boil.
6. 6. Reduce heat again and simmer for 15 minutes, or until the kale is tender.
7. 7. Stir in 1 diced red bell pepper, 1 teaspoon herbes de provence, and 1/2 teaspoon black pepper. Simmer for an additional 10 minutes.
8. 8. Remove and discard the bay leaves.
9. 9. Sprinkle 3 tablespoons chopped fresh parsley over the stew before serving.