Tuscan Lentil Stew – Lentils.org

Ingredients

• 2 Tbsp (30 mL) extra virgin olive oil
• ¼ cup (60 mL) garlic, minced
• 2 cups (500 mL) yellow onion, small dice
• 2 cups (500 mL) cello carrots, small dice
• 2 cups (500 mL) celery, peeled and small dice
• 1 Tbsp (15 mL) dried basil
• 1 Tbsp (15 mL) dried oregano
• ½ Tbsp (7 mL) dried parsley
• 1 tsp (5 mL) red pepper flakes
• 2 cups (500 mL) Roma tomato, small dice
• 4 cups (1 L) whole red lentils, rinsed well
• 12 cups (3 L) beef or vegetable broth
• 3 cups (750 mL) lacinado kale, rough chop
• 2 cups (500 mL) Swiss chard leaves, rough chop
• Optional bread for dipping