Bursting with fresh herbs, spices, and citrus, this is a simple and satisfying lentil kale stew with coconut and peppers to make on those days when you are tired and need a warm home-cooked bowl.
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Surprising Flavors
I was really surprised by the final result of this lentil kale stew. Everything added to this stew allowed for a full body of flavor. You get an earthy, hearty dish, and you'll get that needed umami and spice level to round it all out. There is also the citrus kick that makes it taste so fresh. Every bite is robust in flavor.
Are you craving more stew ideas? Check out my other lentil soup, Curry Lentil Turkey Stew. For a more Caribbean vibe, try:
- Curry Chicken Gnocchi Soup with Spinach and Mushrooms
- Pumpkin Gnocchi Chicken Soup
- Spicy Red Bean Stew with Dumplings and Smoked Turkey
- Chicken Meatballs & Israeli Couscous Vegetable Soup (popular)
Ingredients and Steps
The mirepoix is the onion, carrots, and celery mix in classic French cooking. This is the base for a flavorful stock. Instead of using bay leaf, I used a sprig of dried thyme, traditional in Haitian cuisine. Use pre-cut kale to save time.
Green lentils are great for soups and stews since they will still hold their shape through the cooking process. The zhug sauce provides that fresh and spicy kick; try my quick zhug sauce recipe. I will repeat: the more spices and herbs you use, the less salt you need. This recipe uses paprika, cumin, onion, and garlic powder.
But it doesn’t stop there; you will make a flavorful concoction to add at the end. This will be the golden ticket to a robust soup! Add some umami to make it complete. So you’ll need soy sauce, lemon juice, fresh herbs, bell pepper, and fresh garlic to achieve that fabulous taste.
See the lentil kale stew recipe card for quantities.
Quick Video Cooking Tips
Substitutions
- Zhug - Check your local market for Zhug/ Zhoug/ Schug paste if you don't have time to make the Zhug sauce. It's not the same, but you can try ½ jalapeno and ½ cup cilantro chopped finely diced or chopped in the food processor.
- Low-Sodium Soy Sauce - Try ½ teaspoon of liquid aminos to every tablespoon of soy sauce.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Ground Meat - This will go very well with ground turkey, chicken, or beef.
- Red Instead of Green - Substitute the zhug sauce for harissa.
Quick Tip - Mastering Flavor: Elevating Your Soups and Stews!
Equipment
- Soup Pot / Dutch Oven - For this recipe, it's essential to use a well-insulated Dutch oven to prevent food from sticking to the bottom.
- But if you do not have one, keep an eye and stir more frequently. I recently purchased the Lodge 6 Quart Enameled Cast Iron Dutch Oven, and it's been a great experience. It retains heat very well, is clean, and still looks brand new; it's now my favorite pot to make soup and stews. Plus, it can go in the oven. I'm so excited. I can't wait to braise in it!
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the stew in a shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to four days.
- Storage: Freezer - First, follow the refrigeration process mentioned above. Note the kale will be softer when reheated after being frozen. Then you can place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Frequently Asked Questions
Zhug is a hot, spicy condiment from the Middle Eastern country of Yemen.
A chunky green paste made up of a perfect blend of garlic, cilantro, chili peppers, and spices. Zhug, aka Zhough (Arabic) and S’hug (Hebrew), has become increasingly popular in recent years due to its versatility and bold flavor.
On the Scoville scale, zhug typically scores between 3,000. - 10,000. SHU (Scoville Heat Units). Zhug can vary slightly in ingredients and heat level depending on the region where it's prepared. Learn more about the Scoville Scale here.
Popular recipes for zhug include adding freshly chopped jalapeno or serrano peppers for extra spiciness and lemon juice for tartness. My recipe includes lemon zest to enhance aromatics! It’s super easy to make, and a little bit of zhug goes a long way! Trust me. It will be the best thing you have in your refrigerator.
Stew Recipes
Looking for other stew recipes like this lentil kale stew? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Vegetarian Recipes
Looking for other vegetarian recipes like this lentil kale stew? Try these:
- Meatless Monday Meal Guide: Plant-Powered Recipes for Every Meal of the Day
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
📖 Recipe
Spicy Green Lentil Kale Stew
Ingredients
Lentils and Vegetables
- 1 cup green lentils rinsed to remove debris
- 2 tablespoon olive oil
- 1 small onion diced
- 3 celery ribs diced
- 2 medium carrots diced
Seasoning and Broth
- ½ teaspoon dried thyme
- 1 quart of low-sodium vegetable broth
- 6.75 ounces coconut milk about half of a 13.5 oz can
- salt and pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons Quick Zhug Sauce
- 1 cup parsley chopped
- 1 lemon juiced and zested
- 1 tablespoon low-sodium soy sauce
Finishing Touch
- ½ cup red bell peppers diced
- 2 garlic cloves minced
- 2 cups kale stems removed, washed, and chopped
- 1 tablespoon lemon zest
Equipment
- Dutch Oven Can also use a soup pot if a dutch oven is not available
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Mirepoix: Heat a Dutch oven on medium-high. Once the pan is hot, add and heat the olive oil. Add the onions, celery, carrots, and thyme, occasionally stirring to prevent burning for 3 minutes until the onions become translucent.
- Build the Soup: Add the green lentils, vegetable broth, coconut milk, smoked paprika, garlic powder, onion powder, salt, and pepper. Then, cover and bring to a boil.
- Simmer the Soup: Once it starts boiling, lower the heat to low-medium heat and simmer for 10 minutes, cooking the lentils halfway.
- Finish the Soup: Add the zhug, parsley, lemon juice, red bell pepper, garlic, and kale, and simmer for another 5 to 10 minutes covered. It will be done when the kale is tender and the lentils are cooked through. Then, Add and mix in well the lemon zest and taste for salt, add more if necessary.
Video
Nutrition
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