Ingredients

Scale

6 cups water
1 cup dry/uncooked French green lentils
1 medium yellow or white onion, chopped (about 2 cups)
1 medium yam or sweet potato, peeled and chopped into 1/2-inch chunks (about 1 1/2 cups)
2 cups small cauliflower florets
2 ribs celery, sliced (about 2/3 cup)
1 can diced tomatoes (14.5 ounces; about 1 1/2 cups), undrained
1 tablespoon yellow curry powder
2 teaspoons dried Italian herb seasoning
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 cups coarsely chopped Swiss chard (or other greens)

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Instructions

Bring the water and lentils to a boil in a soup pot over medium-high heat, uncovered. Reduce the heat to medium-low and cook uncovered, stirring occasionally, for 20 minutes.
Stir in the onion, yam or sweet potato, cauliflower, celery, diced tomatoes (including the juice), curry powder, Italian seasoning, and granulated onion and garlic. Cover and simmer at a low boil for 15 minutes.
Stir in the greens, then cover and cook for 5 to 10 minutes more, or until the lentils and yams or sweet potatoes are tender.

Notes

If you want to turn this thick stew into a soup, simply add 1 1/2 to 2 cups of water in step 2.

If you don't have cauliflower, you can use broccoli instead.

If you're a mushroom fan, add about 6 sliced medium white or cremini mushrooms in step 2.

Lentils: A variety of lentils exist (see chart below), and can be used in this recipe by adjusting the cooking time slightly (mainly for red lentils, which take only 25-30 minutes to cook).

Tomatoes: Fresh tomatoes can also be used, especially when they are in season (about 1-1/2 cups diced).

Prep Time: 25 mins
Cook Time: 45 mins

Nutrition

Serving Size: 1/8 recipe, 1.25 cups
Calories: 118
Sugar: 5.6g
Sodium: 81mg
Fat: 0.4g
Saturated Fat: 0.1g
Carbohydrates: 21.9g
Fiber: 5.2g
Protein: 6.7g
Cholesterol: 0