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Tomato Lentil Stew With Crispy Potato Recipe
Ingredients
- 1 yellow onion, halved and thinly sliced
- 2 celery stalks, trimmed and thinly sliced
- 1 medium carrot, scrubbed, trimmed, halved lengthwise and thinly sliced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock
- 1 ½ cups green lentils
- 3 garlic cloves, roughly chopped
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper
- 2 small russet potatoes (about 12 ounces), scrubbed
- 5 ½ (lightly packed) cups chopped kale leaves (4 ounces, from about 1 small bunch)
- ½ cup chopped dill, plus more for serving
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