A Holiday Timeout
RECIPES

A Holiday Timeout

A medley of golden spices—ginger, turmeric, coriander, and cumin—infuse each spoonful with gentle heat and immune-boosting nutrients.

Ready IN
30 mins
Servings
4
Save
By Lynda Balslev
Updated:

When the air turns crisp and the days grow short, few things bring comfort like a steaming bowl of stew. Earthy, aromatic, and deeply nourishing, this lentil and kale stew offers a welcome pause between the indulgent spreads of the holiday season and provides a moment of respite and warmth in a bowl.

Protein- and fiber-rich red lentils form the base of the stew, cooking quickly and softening into a rich, wholesome broth, while kale adds texture and green vitality. A medley of golden spices—ginger, turmeric, coriander, and cumin—infuses each spoonful with gentle heat and immune-boosting nutrients. The result is a stew that feels restorative and deeply satisfying, a perfect blend of nourishment and comfort.

Make a generous pot to savor through the week; it reheats beautifully and even improves as the flavors meld. It also freezes well, making it a reliable companion for cozy evenings when you crave something hearty and homemade. Just take care not to overcook the red lentils—they’re delicate and best enjoyed with a bit of texture.

A Holiday Timeout
Lynda Balslev
Time
30 mins
(Prep 10 minsCook 20 mins)
Servings
4
ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, finely diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon finely grated, peeled fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable or chicken broth
  • 2 cups red lentils, rinsed and picked over
  • 1 can (15- to 18-ounce) or jar crushed tomatoes
  • 1 tablespoon dark brown sugar, packed
  • 1 tablespoon fresh lime juice
  • kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups torn curly green kale leaves, packed
  • 1/4 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish
Instructions
STEP 1
Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery and sauté until the onion is soft and the carrot and celery are bright in color, about 3 minutes.
STEP 2
Add the garlic and ginger, and sauté until fragrant, about 15 seconds. Stir in the curry powder, cumin, coriander, turmeric, and cayenne and stir to toast the spices, about 30 seconds more.
STEP 3
Add the broth, lentils, and tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat until the lentils are tender but not mushy, about 15 minutes. The soup will thicken while the lentils cook. Add more stock or water to thin, if desired.
STEP 4
Stir in the brown sugar, lime juice, 1 teaspoon salt, and the black pepper. Taste for seasoning and add more salt to your taste.
STEP 5
Add the kale and cilantro, and stir until the kale leaves wilt, about 5 minutes. Ladle into bowls and garnish with additional cilantro.
Note
Serves 4 to 6
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Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2026 Lynda Balslev. Distributed by Andrews McMeel Syndication.