A zesty, nutritious stew made with fibrous lentils and the healthy fats of Nutiva Organic Red Palm Oil and Hempseed.

Red Lentil Stew with Chard (Vegan)

Red Lentil Stew with Chard (Vegan) | Millennial-Kitchen.com


2 tbsp Nutiva Organic Red Palm Oil
2 leeks (sliced)
3 cloves garlic (minced)
1 stalk celery (chopped)
4 cups vegetable broth
2 cups water
2 bay leaves
2 cups red lentils (rinsed)
1 3 Kombu (Seaweed) (cut into pieces)
1 lemon (juiced and zested; should yield 1 tbsp lemon zest)
1 bunch red chard (stems removed, leaves chopped)
1/2 cup parsley (chopped)
1/2 cup Nutiva Organic Hempseed
1/2 cup coconut flakes (lightly toasted)
Sea Salt (to taste)
Ground Black Pepper (to taste)


  1. Heat oil in a large soup pot over medium heat.
  2. Add leeks, garlic and celery and cook for 5 minutes, until leeks are tender and softened.
  3. Add broth, water, bay leaves, lentils and kombu and bring to a boil.
  4. Reduce heat and simmer for 20 minutes or until lentils are thoroughly cooked.
  5. Add lemon zest, lemon juice and chard. Cook 10 minutes.
  6. Remove bay leaves and add salt and pepper to taste.
  7. Stir in parsley or place on top as garnish.
  8. Sprinkle with hempseeds and toasted coconut chips.
  9. Delicious served over rice, quinoa or millet.


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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