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Stewed Kale and Lentils

Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Servings 4 minutes

Ingredients

  • For the Stewed Kale and Lentils:

  • 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
  • Directions

    • 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.

    Find it online:

    https://pageturnercookbooks.com/recipe/1741-Stewed-Kale-and-Lentils