Recipe
STEWED KALE AND LENTILS
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 40 minutes
Totaltime: 55 minutes
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 carrot, peeled and diced
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1 cup dried green lentils
- 3 cups organic vegetable broth
- 4 cups chopped, stemmed kale
- 1/4 cup golden raisins
- 1/4 cup chopped walnuts, toasted
Preparation
-
In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.
Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.
Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.
Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.
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