Mar 29, 2024 Lentil Plantain Stew

This nutrient-dense stew is also packed with enough flavor to satisfy the whole family.

Ingredients

• 1 Tbsp vegetable oil
• 1 yellow onion
• 2 garlic cloves
• 1 ½ cups baby carrots
• ¼ cup cilantro
• 2 sweet yellow plantains
• 1 medium zucchini
• 1 15-oz can lentils, drained and rinsed
• 6 cups low sodium vegetable broth
• 4 cups kale, de-stemmed
• Pepper to taste

Directions

1. Wash and chop the onion, garlic, zucchini and kale into bite-sized pieces. Peel and slice the sweet yellow plantains into coin shapes. Set aside.
2. Put a large pot on the stove over medium-high heat. Once hot, add the oil, onion and garlic and saute for about 5 minutes until golden and fragrant.
3. Add carrots, plantain and zucchini; season with pepper to taste and cook for about 10 minutes until slightly tender.
4. Add lentils and vegetable broth, then bring to a boil over high heat. Turn the heat down to medium-low and cook for 20 minutes.
5. Add the kale and cook for another 10 minutes. Add the cilantro and serve right away or cover and refrigerate for up to 3 days.