Crock-Pot® Lentil, Yam, and Kale Stew

 
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Serves: 4
 
Prep Time: 10 minutes
 
Cook Time: 5 hours
 

What You Need

  • 2 large carrots, chopped
  • 2 large stalks celery, chopped
  • 1/2 yellow onion, diced
  • 1 medium yam, peeled and cubed
  • 2 cups WP Rawl Farms® Kale 
  • 1 quart low sodium vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 cup dry lentils
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 1 tablespoon minced garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Springs of fresh rosemary, some minced, some left whole

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What You Do

Combine all ingredients except rosemary in a slow cooker. Turn heat on high and cook for 5 hours. Just before serving garnish each portion with a combination of minced and fresh rosemary.

 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.

Kale Green Recipes, Main Course, Fan Favorites, Vegetarian, Back to Fresh, Recipe of the Month,

380

Calories

per serving

  • 9g
  • 55g
  • 16g
View Full Nutrition Info

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