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:
- Dice the onion, celery, serrano peppers and carrots. Chop up the sweet potato into 1/2 inch cubes.
- Heat the oil in a medium sized pot.
- Add the onion, celery, carrot, peppers and sweet potato and cook for about six minutes, until softened.
- 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.
- 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.