Lentils and kale


 - 1 cup lentils, washed

 - 1 bunch kale
 - 1 onion, minced
 - 3 garlic cloves, mashed
 - 2-3 Tablespoons freshly squeezed lemon juice
 - extra virgin olive oil
 - 2 teaspoons coriander (fresh or dry)
 - salt and pepper

      Heat 2 Tablespoons of evoo and sauté the onions until golden, add the lentils and sauté about 2 minutes, then add 2 cups of water, salt and let simmer for 10 minutes. Meanwhile,  wash and trim the kale, discarding the stems. Chop the kale into small pieces and add to the lentils together with the coriander and some freshly ground pepper, stir and let simmer 10 minutes more or until both lentils and kale have cooked. Remove from heat, add the mashed garlic and lemon juice, taste, adjust seasonings and add a dash of evoo.
     This recipe is very versatile: serve it with penne - and you have a meal, add more water - and you have a soup, serve it as a side dish, with sausages (vegan or not). Enjoy!

Share this:

, , , , , ,