Lentil and White Bean Stew | PCC Natural Markets

Lentil and White Bean Stew

Serves: 6

Your rating: None (10 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.



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 Jackie Freeman, PCC Chef

More about: lentils, white beans


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login