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Kale & Lentil Stew with Mashed Potatoes
Ingredients
  • 1 ½ pounds russet potatoes, peeled and cut into 1 ½-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 3 cups low-sodium vegetable or chicken broth
  • 1 (15 ounce) can low-sodium fire-roasted diced tomatoes
  • ¾ cup red lentils, rinsed
  • 4 ounces baby kale (5 cups)
  • ½ cup whole milk
  • 2 tablespoons butter
  • ⅓ cup grated Parmesan cheese
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