Lentil Stew With Greens
 
 
Author:
Serves: 4 Servings
Ingredients
  • 2 tbsp olive oil
  • 2 cups black lentils
  • Rinse then soak in water for 1-2 hours
  • 1 medium leek, clean and dice
  • 2 stalks celery, ¼ inch dice
  • 1 medium yukon gold potato, ½ inch dice
  • 1-2 carrots, ½ inch dice
  • 1 tsp herbs de provence (substitution: ½ tsp thyme, ½ tsp oregano)
  • 1 bay leaf
  • 1 tsp salt, or to your taste
  • ½ tsp pepper, or to your taste
  • 2 cups greens (kale, swiss chard, or spinach), cut thinly crosswise
  • 1 cup frozen pearl onions
  • 1 cup frozen baby peas
  • 1 quart low sodium vegetable broth or water
Instructions
  1. In a heavy sauté pan or small dutch oven:
  2. Heat 2 tbsp oil then add leeks.
  3. Cook until limp, not brown.
  4. Add celery, sauté until translucent, not brown.
  5. Add potatoes and carrots, sauté 2-3 minutes.
  6. Add spices.
  7. Then add the lentils, and enough broth or water lentils to be soup.
  8. Lower heat and simmer until lentils are al dente.
  9. Watch carefully and add more liquid if necessary.
  10. When lentils are just done, add pearl onions and peas until warmed.
  11. Stir in the kale and allow to wilt, but don’t over cook.
  12. Serve over a hearty grain such as brown rice, millet, or farro.
  13. Garnish with fresh chopped parsley.
Recipe by fitlife.tv at http://fitlife.tv/6-incredibly-healthy-and-delicious-recipes-for-the-whole-family_original/nutrition/