April 14, 2012

Spicy Lentils with Sweet Potatoes and Kale

While I love the concept of this dish (published on I found it to be lacking in heat and flavor. Once we added some cayenne pepper (1/8 tsp), cumin (1 tsp) and celery seed (1/2 tsp) it really brought the dish to life.  A healthy, quick, meatless meal - enjoy!

1/2 cup green french lentils 
1/2 large carrot, peeled and small diced (I omitted this)
1/4 cup small diced onion
1 tsp garlic,
1 stalk celery, small diced (I omitted this)
1 bunch lacinato kale, chopped
1 bay leaf
2 sprigs fresh rosemary (I used dried)
1 serrano jalapeno pepper, finely diced
1/4 tsp sea salt (or, to taste)
1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes
2 tsp cooking oil
2 cups vegetable (or chicken) stock

Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.

Add the lentils, bay leaf, rosemary sprigs, serrano jalapeno pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 15-20 minutes until lentils are tender and have absorbed most of the liquid.

Season with salt to taste and remove the bay leaf, chile pepper and rosemary sprigs before serving. Serve with crusty bread.

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