Looking for a filling and satisfying vegetarian dinner one night? Or a comforting vegetable side dish, perfect for this winter? Then this is for you! Again, B is a pretty serious meat eater, but he somehow agreed to try this (along with some chicken). I’m not sure how much he liked it, but I really enjoyed the dish. I got it from Eat Live Run and made a few modifications.

 

Spicy Kale with Lentils and Sweet Potato (modified from Eat Live Run)

Here’s what you need:

• 1/2 c diced onion
• 2 stalks celery, diced
• 2 serrano peppers, chopped finely
• 6 baby carrots (or 2 large carrots), diced
• 3 tbs olive oil
• one bunch kale, chopped
• 3 cloves garlic, chopped
• 2 c chicken or vegetable broth
• 1/2 c lentils (dry)
• 1 tbsp dried rosemary
• 2 tsp crushed red pepper

Here’s what you do: 

1. Dice the onion, celery, serrano peppers and carrots. Chop up the sweet potato into 1/2 inch cubes.
2. Heat the oil in a medium sized pot.
3. Add the onion, celery, carrot, peppers and sweet potato and cook for about six minutes, until softened.
4. While the onion, celery, peppers and potato cooks, dice the garlic and chop up the kale. When cooked, add the garlic and kale and continue cooking until kale wilts.
5. Add the lentils, dried rosemary, cracked red pepper and broth (use vegetable broth if you want a vegetarian recipe). Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.
6. Enjoy!