Thursday, July 10, 2014

Lentil, Kale, and Sweet Potato Stew

I'm back! The food blog has been wholly neglected recently, due to classes.. and mainly the fact that I can't take decent pictures without natural sunlight- Which was slightly lacking in Van this winter.. Who knew!? 
So now that I am done with my semester, I am finally able to enjoy my free time, do some cooking, and try to eat/yoga/run myself into beach and music festival-ready condition for the end of May (Sasquatch.. then Florida.. I'm a little excited.. I've already bought my swimsuits..)
It seems like everyone is into the the cleansing thing this time of year. See: intothegloss
I've tried the juice thing before, and it is no fun.. Especially if you actually need energy for a.. job? friends? I'd rather not be cranky for 3-5 days, thank you. 
This year, I'm trying to focus on detox-friendly foods that are still FOOD. This soup (more like a stew) is great for a detox-friendly meal, and I love it even when I'm not trying to eat healthy in particular. It is delicious and really filling.. Enjoy!

  • 1 can low sodium diced tomatoes
  • 2 cups low sodium chicken broth (or veggie broth)
  • 1 cup lentils, dried green
  • 1 large sweet potato, cut into small cubes
  • 1 yellow onion, diced
  • 1 green or red pepper, diced
  • 1 tbsp curry powder
  • Pinch garam masala, cumin (optional)
  • 3 cloves garlic
  • 1 bunch kale, coarsely chopped
  • 2 cups water (more or less, depending on if you want it soupier or stew)
  • 1 small zucchini, quartered and diced (optional)

Saute onion in a small amount of olive oil (add a splash of water if things start to stick). Add sweet potato, garlic, and curry powder after 3 minutes. Saute for about 5 more minutes, until everything is tender. Add can of tomatoes, lentils, broth, and water. Simmer on low heat for 45 minutes or until lentils are tender. Add kale and red pepper at the end, so they don’t get soggy, and cook for about 10 more minutes! Done!