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Dinner recipe · from the recipe book

Tomato Coconut White Bean Stew with Kale

Creamy, gently rich tomato-coconut broth with tender cannellini, red lentils and silky kale, brightened with basil, garlic and lemon.

Tomato Coconut White Bean Stew with Kale

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow onionfinely chopped
  • 2 medium122 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • ½ cup100 gRed lentils, dryrinsed
  • 2 cups480 gWater
  • 1 cup200 gCoconut milk, cannedstirred well
  • 5¾ cups chopped120 gKalestems removed, chopped
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ½ cup leaves12 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Prepare the vegetables first: chop the onion, dice the carrot and celery, mince the garlic, strip and chop the kale, and rinse the red lentils.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes.
  3. Add the garlic, tomato paste, oregano, rosemary and red pepper flakes and stir for 1 to 2 minutes until the paste darkens.
  4. Pour in the canned tomatoes and water, then add the red lentils and great northern beans. Bring to a boil, lower the heat and simmer partly covered for 20 minutes, stirring now and then, until the lentils break down and thicken the stew.
  5. Stir in the coconut milk and the kale and simmer 5 minutes more, until the kale is tender.
  6. Season with the salt and black pepper, then stir in the lemon juice.
  7. Ladle into bowls and top each with the basil and Parmesan.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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