Spiced Lentil, Kale & Turnip Stew


To me, fall in New England means warming and comforting foods, full of flavor and nutrients. I have been a really big fan of earthy flavors recently, and this hearty stew is no exception. I combined the earthy lentils, kale and turnips with a smoky, piquant flavor from the spices, and the result is amazing. This stew has definitely earned its place in my regular fall recipe arsenal. To make this no-brainer stew even easier, I bought pre-cleaned and cut kale, and pre-cut turnips so I could just throw the ingredients together into the slow cooker and walk away. You can also make this on the stove top – just simmer for about an hour, or until the lentils have fully cooked and you can easily stick a knife into the turnips. This is the perfect recipe for a chilly fall day.


Spiced Lentil, Kale & Turnip Stew


  • 1 cup brown lentils, washed
  • 4 cups kale, chopped and destemmed
  • 16 oz package of pre-cut turnips, cut into 1 to 2-inch pieces
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon coriander
  • 3/4 teaspoon smoked paprika
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 5 – 6 cups of low-sodium veggie broth
  • Salt and black pepper to taste


1. Heat the oil in a small sautรฉ pan, then add shallots and sautรฉ until the edges are brown. Add garlic and cook for 30 seconds.
2. Place the shallot-garlic mixture, chopped kale, tomato paste, broth, lentils, turnips, and spices into a slow cooker.IMG_4512
3. Close the lid of the slow cooker and cook on high for 2 hours or on low for 5 hours, making sure the lentils are fully cooked (and you can easily stick a knife into the turnips).


Before simmering on high for 2.5 hours in the slow cooker…


…After simmering on high for 2.5 hours in the slow cooker! Ta daaa!

4. Taste and adjust the salt and pepper to taste. Serve hot with crusty whole-grain bread. Enjoy! IMG_4576IMG_4579

Please note: To make this stew even earthier, I sauteed a (leftover) 16-oz package of pre-sliced baby bella mushrooms with half of an onion and a bit of garlic, and added them to top off the stew. I am a huge mushroom lover so to me, it was perfection. With or without mushrooms, this stew is freakin’ delicious. ๐Ÿ™‚

Sauteed mushrooms to add on top! ๐Ÿ™‚


I really enjoyed this stew. It’s simple, hearty, flavorful and full of good things for you. The flavors are complex and warming; it’s the farthest thing from bland as possible. By purchasing pre-cut and pre-washed veggies, throwing all the ingredients together was a piece of cake! I truly hope you all enjoy this stew as much as I did! ๐Ÿ˜€


Fitness update: Today in Sarah’s bootcamp, we kicked some serious butt with jumping, running, planking and shoulder workout drills. We ended by playing a Western New York fave, Knock Out, and finished by playing 5 on 5 basketball. It was super fun, and definitely got my day off to a great start! Who can say they scored some baskets at 6 am on a Thursday? ๐Ÿ˜‰

Have a great day, everyone!

With warmth,


11 thoughts on “Spiced Lentil, Kale & Turnip Stew

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