This colorful stew is packed with fresh vegetables and hearty greens, making it both nutritious and satisfying. It's a simple, flavorful way to enjoy a plant-based meal that warms you up from the inside out.
Start by warming some olive oil in a big pot over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it gets soft and fragrant—about 3 minutes. Next, pour in the vegetable broth and turn the heat up to high so it comes to a boil. Once boiling, add the lentils, then lower the heat to medium and let everything simmer gently until the lentils are tender, which should take around 45 minutes.
When the lentils are just about done, stir in the kale, Swiss chard, and mustard greens. Let the greens cook down for 5 to 10 minutes until they’re nice and tender. Then, mix in the nutritional yeast, garlic powder, thyme, salt, and pepper. Give it a good stir and let the stew cool for about 10 minutes.
After it cools a bit, carefully transfer the soup to a blender and puree it until smooth. Pour it back into the pot and warm it up again for a few minutes before serving.
- Use fresh herbs to boost the flavor and aroma.
- Simmer gently to keep the vegetables tender but not mushy.
- Adjust the seasoning at the end to suit your taste.
This stew is full of fresh, green vegetables that bring both flavor and nutrition. It’s easy to make and perfect for a cozy meal. The plant-based ingredients make it light yet satisfying, ideal for anyone looking to eat more greens.
Serve this stew with warm crusty bread or over a bed of fluffy rice. A side of steamed greens or a simple salad will complement the dish nicely. It also pairs well with a glass of crisp white wine or herbal tea.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This stew can also be frozen for up to 2 months.
