Lentil and White Bean Stew

Serves: 6

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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

More about: lentils, white beans

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