Lentil and White Bean Stew
Beer pairing: A winter beer or brown ale offers the perfect balance of malt and hop to this bean stew. The roasted malts offer nuttiness and body to contrast the bitterness of kale, while the light hop notes balance out the creamy beans and earthy lentils. Try: Schooner EXACT King Street Brown or Full Sail Wassail.
- 1 tablespoon olive oil Add to list
- 1/2 onion, finely chopped Add to list
- 3 carrots, finely chopped Add to list
- 3 stalks celery, finely chopped Add to list
- 2 cloves garlic, minced Add to list
- 6 sprigs fresh thyme Add to list
- 1 cup French green lentils, rinsed Add to list
- Salt and pepper, to taste Add to list
- 3 cups vegetable stock Add to list
- 1 (15-ounce) can cannellini beans, rinsed and drained Add to list
- 1 bunch kale, tough stems removed and leaves shredded Add to list
- Splash of balsamic vinegar Add to list
Heat oil in a large pot over medium heat. Add onions, carrots, celery and garlic and cook until vegetables are soft, about 10 minutes. Stir in thyme, lentils, salt, pepper and vegetable stock; bring to a boil.
Lower heat, cover and simmer until lentils are cooked but still firm, 20 to 30 minutes.
Stir in beans, kale and balsamic vinegar. Simmer until heated through and kale is tender.
Each serving: 220 cal, 4g fat (0g sat), 0mg chol, 380mg sodium, 37g carb, 10g fiber, 5g sugars, 12g protein
Recipe by, PCC Chef