Lentile, Squash and Collard Stew

Servings: 4 - 6


  • 1 1/2 cups canned vegetable or chicken broth
  • 2-4 cups water, as needed
  • 1 cup lentils, cleaned and rinsed
  • 1/2 teaspoon each, dried oregano, thyme and basil
  • 1 cup diced Butternut squash or carrots
  • 1 cup chopped onions
  • 1/2 cup finely chopped smoked turkey or ham,
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1 stalk celery
  • 4 cups packed, collard greens cut into fine ribbons (about 1 lb.)
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and black pepper to taste


1. Bring broth and 2 cups water to a boil. Add lentils, dried herbs, squash or carrots, 1/2 cup onions and turkey. Return to a boil, reduce to a simmer, cover and simmer for 30 minutes. 2. Meanwhile, pick over greens removing any yellow leaves and large stems. Wash greens inseveral changes of cold water. To form ribbons stack several leaves one on top of the other. Roll up like a scroll. Cut across the roll at 1/2 inch intervals. Narrow strips will form. Set aside. 3. In a medium skillet, heat olive oil. Add remaining 1/2 cup onions, garlic and celery. Sauté 5 minutes. Add to lentils and stir. 4. Add greens to lentils and another cup of water. Stir.

Cover and simmer for 30 minutes longer or until greens are tender. Add more water if necessary. Add red pepper, black pepper and salt. Taste and adjust seasoning if needed.

Values per serving:
Calories: 114, Total Fat: unk g
Fiber: 6 g