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Slow Cooker Turnip, Kale, and Lentil Stew

Slow Cooker Turnip, Kale, and Lentil Stew


  • 1/2 cup large green or brown lentils, washed
  • 1 cup kale, chopped and stems discarded
  • 1/2 teaspoon curry powder
  • 1/4 cup shallots, chopped
  • 1/2 tablespoon canola oil
  • 1 - 2 cloves garlic, finely chopped
  • 1 - 2 tablespoons lime or lemon juice
  • Salt and black pepper to taste
  • 3 cups water
  • 2 tablespoons tomato paste
  • 1 - 2 medium turnips, cut into 1 to 2-inch pieces


  1. Heat the oil in a small saute pan, then add onions and saute until the edges are brown. Add garlic and curry powder and cook for 30 seconds.
  2. Place the onion-garlic mixture, chopped kale, tomato paste, water, lentils, turnips, and 1/4 teaspoon salt into a slow cooker.
  3. Close the lid of the slow cooker and cook on high for 1 hour and 45 minutes or on low for 5 hours, making sure the lentils are fully cooked.
  4. Taste and adjust the salt and pepper to taste. Serve hot with bread of your choice.


  • Recipe provided by Savita Verma of Chef De Home.

Nutrition Information

Per serving: 145 kcal cal., 2 g fat (0 g sat. fat), 24 g carb., 10 g fiber, 5 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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