Lentil Kale, Mushroom Leek Stew


This is a simple hearty stew that was great on a cold winter evening. Basically begin by sauteing leeks until they begin to become translucent. Add in chopped mushrooms and saute another 2 to 4 minutes. Add lentils and saute a little while longer, then add ~6 cups of water (we skipped the broth / wine). Add in thyme and any other spices and bring to a boil. Once boiling stir periodically and reduce heat to simmer until the lentils are cooked ~30 to 40 minutes. Once the lentils begin getting cooked but before they are completely finished, add chopped kale and any more spices, cook a few more and enjoy. The meal was also tasty with nutritional yeast and an avocado.


  • 1 1/2 cups French lentils or brown lentils, rinsed and drained
  • 1 32 oz carton of reduced-sodium organic vegetable broth
  • 2 cups water or 50:50 water and dry, white wine
  • 3 cups chopped fresh baby Portobello mushrooms (8 ounces)
  • 2 medium size leeks, thinly sliced, white parts only (rinse thoroughly to remove sand)
  • 1 tablespoon olive oil
  • 1 small bunch of dinosaur kale, chopped and rinsed
  • 1 sprig fresh thyme
  • pinch of sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 of a lemon
  • parmesano reggiano, or vegan cheese or nutritional yeast(optional)

See the original recipe at CraveLocal.


2 responses to “Lentil Kale, Mushroom Leek Stew”

  1. Brian Avatar

    Dang this was a good recipe thank you for making it!

  2. Brian Avatar


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