4cupsreduced or no sodium chicken broth(substitute vegetable broth if you prefer)
2cupswater, as needed
¼cupchopped parsley
1teaspoonfresh thyme
4cupspacked fresh baby kale(5 ounce container)
½lemon, juiced (more as desired)
plain Greek yogurt
Additional fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, salt and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables are beginning to soften and onions are translucent. Add garlic and cook, stirring for 1 minute or until fragrant.
Add the wine and scrape any brown bits off the bottom of the pan. Cook for 2 to 3 minutes or until wine has reduced by about half.
Add lentils, bulgur, sweet potato, broth, parsley, and thyme, and increase heat to high. Bring to a boil and then reduce to medium-low to simmer for 30 minutes or until lentils are tender, stirring occasionally. Add water during the cooking process as needed (about 2 cups) to keep the lentils just barely covered with liquid.
Add baby kale; cover and cook for 1 to 2 minutes. Uncover, stir, and repeat as needed until kale is wilted. Sprinkle in lemon juice and stir to combine. Taste and add salt and pepper as needed.
Serve garnished with plain yogurt and fresh parsley.
Notes
About soaking lentils: Lentils (any variety) are quick-cooking and don't need to be soaked. Be sure to rinse them well to remove dust and debris. If you prefer, lentils can be soaked in cold water for 2 to 12 hours. This may aid in digestion; the lentils will also cook more quickly.
This is a great recipe to meal prep on the weekends and keep in the fridge for healthy eating all week long! It can be stored in an airtight container for up to 1 week.
Spinach can be substituted for the baby kale. If you happen to substitute a longer-cooking green, add it to the stew with the lentils, etc. so it has a chance to tenderize.