- 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)
- 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.
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).
- 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