Lentils and Kale

     Lentils are a legume that is high in protein and fiber. Unlike other legumes, lentils have a quick cooking time. For this recipe I am using the common brown lentil found in grocery stores. Always rinse lentils before cooking and check for small stones or sticks. French green lentils are the most delicate of lentils with a peppery flavor. They hold their shape well when cooked but take the longest to cook. There are a variety of other lentils used in Indian cooking called split lentils or dal.  I think the brown or French Green lentils work well for this recipe. If you want to use the French Green lentils, boil 2 cups of water. Place the dried lentils in a heat proof bowl then cover with the boiling water. Allow to sit for 15 minutes, drain and then proceed with the recipe below.

Lentils and Kale

Serves 4-6 (single servings freeze well)

printable recipe

Ingredients:

2 T. coconut oil 

½ onion, chopped

1 leek, sliced thin (optional)

2 medium carrots, chopped

2 celery stalks, chopped

2 cloves garlic, chopped

1 t. dried thyme leaves

½ t. salt

¼ t. black pepper

2 cups vegetable broth or water

1 cup brown lentils

2 T. tomato paste

2 cups kale leaves, washed, stem removed, tear leaves into small pieces

Directions:

1. In a 5 qt. pot, heat oil on medium heat. Add onions, leeks carrot and celery. Cook about 6 minutes, until vegetables soften and onions are translucent. Add the garlic, cook for 2 minutes, stir so the garlic does not burn.

2. Add the thyme leaves, salt, pepper, vegetable broth, lentils and tomato paste. Stir to combine tomato paste. Place the kale on top of the lentil mixture. Cover and let simmer 20-30 minutes. If needed add a small amount of broth. Cooking time will depend on how the lentils absorb the liquid and soften. You want the lentils soft but not mushy.

Optional:

Roasted Asparagus

While lentils are cooking preheat oven to 400°F. Line a baking sheet with foil (if you don't want to wash the baking sheet). Cut bottom woody end from asparagus spears. Use as many spears as you desire per serving. Drizzle with a little olive oil. Use your hands to toss the asparagus around and coat with the oil. Spread the asparagus in a single layer. Sprinkle with salt, pepper and garlic salt. Bake for 10 minutes. The asparagus should still have some crispness and will turn a nice bright green. When the asparagus is cooked you may like to squeeze on fresh lemon juice. Serve the roasted asparagus on top of the lentils.