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Green Vegan Stew

Green Vegan Stew


"This is the kind of soup to make when you find yourself with too many greens and need a vitamin-packed alternative to yet another salad. We ate the stew plain with crusty bread as well as served over rice, and enjoyed it both ways."
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1 h 38 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
  2. Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
  3. Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.


  • Cook's Note:
  • It would be interesting to try this recipe with various mixtures of greens. This was an interesting combination; I made it with fingers crossed, but it turned out great!
  • Substitute water for the vegetable broth if desired.
  • Use an immersion blender to puree the soup if preferred.

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