Spicy Lentil Stew with Kale and Mixed Herbs


  • 3/4 cup lentils, rinsed
  • 4 tbs olive oil, divided
  • 1/3 cup carrots, diced
  • 1/3 cup celery, diced
  • 1 tbs tomato paste
  • 3 cloves garlic, minced
  • 1 and 1/2 cups water
  • 3-4 sprigs fresh thyme or 2 tsp dried
  • 3-4 sprigs fresh rosemary or 2 tsp dried
  • 2 tsp dried oregano
  • kosher salt and black pepper to taste
  • 1 tsp cayenne pepper
  • 15 pearl onions
  • 1 large bunch kale, leaves only, coarsely chopped
  • 1 tbs walnut oil


  • Parboil the lentils for 5 minutes, drain and rinse.
  • Heat 1 tbs of the olive oil in a large sauce pan over medium heat.
  • Add the carrots and celery.
  • When slightly browned , add the garlic and tomato paste and mash into the vegetables.
  • Pour the in the wine, water, mustard, then add the drained lentils, herbs, cayenne, and a bit of salt and pepper.
  • Simmer, covered until lentils are tender. About 30 or 40 minutes.
  • While the lentils are cooking, blanch the pearl onions in boiling water for 1 minute and drain. This will make them easier to peel.
  • Peel off the skins, then put them in a heavy frying pan with the remaining olive oil and cook over medium heat, stirring occasionally.  About 5 minutes.
  • Add a splash of wine toward the end to deglaze the pan.
  • Season with salt and pepper, then remove from the pan.
  • In the same pan, add the kale and wilt, leave some water clinging to the leaves from washing.
  • Season with salt and pepper.
  • Stir in the lentils and garnish with some walnut oil and pearl onions.

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