This recipe resulted from a “clean out the fridge and cupboards” session. The kale I intended to feature in another recipe fell to the back of the fridge and was almost forgotten. I had a few carrots at the bottom of the vegetable drawer that were on the verge of going bad. And a few months ago, I picked up a 1.5 pound bag of Beluga Lentils that I had no idea what to do with.
It’s another way-to-early-in-the-season-sub-freezing day in Chicago and I wanted something warm, hearty and satisfying. And this idea popped in my head. It turned out exactly as I hoped.
At the rate my husband is putting this down, there won’t be anything left over for tomorrow. But that’s a good thing because I like him to eat dishes like this which are extremely clean and healthy. By clean, I mean there’s no oil or junk included which would add unwanted calories – just veggies and lentils!
If you don’t have any dried lentils on hand, feel free to use canned lentils. Just make sure to thoroughly rinse and drain them. If you go this route, then this dish becomes Fast & Easy and is ready in about 15 – 20 minutes including prep time.
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with both the weight loss and life plans.
Ingredients (serves 6 – 8)
1 cup uncooked any type of lentils – makes about 3 cups cooked (or two 14-oz. cans rinsed and drained)
1 bunch any type of kale (I used lacinto/dinosaur kale)
1 sweet onion – diced (about 2 ½ cups chopped)
1 cup carrots – sliced on an angle
1 cup celery – sliced on an angle
2 garlic cloves – chopped (about 1 heaping tbsp.)
2 – 3 tbsp. Braggs Amino Acids (or low sodium tamari or soy sauce)
Directions
1. If using uncooked lentils, cook 1 cup dry lentils per package instructions. The beluga lentils took 2 ½ cups of water and 25-30 minutes to cook. Drain off any excess liquid.
2. Place onions, celery, carrots & garlic in a non-stick pan with 2 tablespoons of water over medium heat. Cook while stirring occasionally for 3 minutes to ensure they are not sticking to the pan or burning. If so, either lower the temperature slightly or add another tablespoon of water and stir to “de-glaze” any stuck vegetables. Cover and let cook for another 4 minutes.
3. Add kale and let it sit on top of the other vegetables. Cover and let everything cook for another 3-4 minutes until the kale is wilted and vibrantly green.
4. Remove from heat and immediately place vegetables in a large mixing bowl. Add lentils and Braggs Amino Acids/soy sauce. Gently stir until well mixed.
5. Serve hot immediately.
Kathryn says
This looks lovely; I bet it would also make a nice soup by adding a chopped tomato and some broth.
Amy says
It definitely would make a great soup, which is on my list of things to make. Thanks for stopping by, Kathryn!
cheri says
Hi Amy, love Beluga lentils, they are my favorite. Very nice dish!
cheri recently posted…Pignoli Cookies
Amy says
Thanks, Cheri. They are delicious!
janet @ the taste space says
Love the colours and flavours! I clicked through from VVP and so happy I found your blog. 🙂
janet @ the taste space recently posted…Thug Kitchen’s Pumpkin Chili
Amy says
Thanks for stopping by, Janet!