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- Dish type
- Side dish
- Vegetable side dishes
Packed with fibre, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal.
3 people made this
- 225ml olive oil
- 1 large red onion
- 225g dry lentils, rinsed and sorted
- water to cover
- 175g tomato puree
- 3 cloves garlic, chopped
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 bunch kale, or to taste, chopped
- salt to taste
- freshly ground black pepper to taste
MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min
- Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
- Pour lentils into the pot with onion; add enough water to cover the lentils by about 5 to 8cm. Bring the water to the boil and reduce heat to medium-low.
- Stir tomato puree, garlic, brown sugar and paprika into the lentil mixture; bring up to a simmer and cook until the lentils are tender, about 1 hour.
- Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.
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- 1 ½ pounds russet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 3 cups low-sodium vegetable or chicken broth
- 1 (15 ounce) can low-sodium fire-roasted diced tomatoes
- ¾ cup red lentils, rinsed
- 4 ounces baby kale (5 cups)
- ½ cup whole milk
- 2 tablespoons butter
- ⅓ cup grated Parmesan cheese
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes.
Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.
Drain the potatoes and return them to the pot add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.
Kale, Lentil, & Roasted Beet Salad
When we got back from Mexico last week I decided to swear off coffee, alcohol, dessert and fried foods for a week in the name of health.
Well, that backfired in the way of a massive caffeine headache, minor flu, and my body being all like “why you think you can take away everything we love at once? Not happening.”
That little cleanse lasted about 3 days before I was like “give me all the coffee and wine and tortilla chips. Muahahahaha.”
Even though things are back to “normal” these days and I have all of my loves back in my life, I’m still craving lotsa whole foods. There’s nothing like a vacation filled with overindulgence to send you running back into the arms of your beloved salad.
Me: “I’m so sorry I ever left you. Please, please, please take me back.”
This salad is everything good about winter all rolled into one.
& a tangy lemon-tahini dressing to marry it all together.
Friends, I think I’m in love. With a salad. (Don’t tell John.)
What’s this salad like? A big hug from winter. It’s
Savory, sweet, + tangy
& Mega satisfying
Make this salad for a hearty weeknight meal or for lunches on the go! It’s highly portable and loaded with good-for-you nutrients and serious fuel (16 g protein per serving!).
If you try this recipe, be sure to leave a comment and let us know! Better yet, show us by taking a picture and tagging it #minimalistbaker on Instagram! We seriously love seeing what you guys cook up. Cheers!
Cooking while not in the kitchen: the rice cooker to the rescue! (Garlic Lentils & Kale Recipe)
I don’t know about you but this week is super-busy – in an absolutely fabulous way! Lots of work for my consulting clients, editing recipes for the book, and I held sessions one and two of my vegan lifestyle class on Monday and Tuesday. Busy, busy!
The good news is that during jam-packed days such as these I turn to nutritious, hearty food to keep me going – not convenience foods. But that doesn’t mean I don’t want convenient ways to prepare those foods. While I adore the pressure cooker to no end, when I have a lot going on, and not a great deal of focus or time to pay attention, I turn to my rice cooker. Why? I can put anything in it, cover it, set it to cook, and walk away.
Monday morning I had a 9:00 am conference call scheduled. Five minutes before I got on the phone I placed one cup old-fashioned rolled oats, one cup water, one cup almond milk, a pinch of salt, and two tablespoons almond slivers in the rice cooker. I set it to the porridge setting and went into my office. Thirty minutes later I was eating this a hot bowl of home-cooked oats, topped with banana.
Hey, if it ain’t broke, don’t fix it, right? Tuesday morning I had a Skype coaching session with a client so I did something very similar, only this time I made steel-cut oats: one and one-quarter cup steel-cut oats, one and one-quarter cup water, one cup almond milk, and one medjool date (pitted and diced) on the porridge setting.
Yep, a half hour later I was eating another piping hot bowl of oats, topped with a half a diced honey crisp apple. (Serves 3 – 4).
As I was washing the rice cooker pot I was thinking about the class I taught the previous night. We spent a lot of time talking about quick and easy ways to cook and enjoy the fabulous five vegan food groups (vegetables, fruits, beans/legumes, grains, and nuts/seeds). Yes, I thought, it really is easy to pull something quick and delicious together and I’m going to do it right now. I made a delicious, quick, one-pot meal, and of course took a photo, wrote down the recipe, and then decided to incorporate it into session-two of my class to show my students how quickly the meal came together.
My class runs from 6pm – 8pm so I had a bowl of this at 4 pm, before heading over to the office to set up, and it was so incredibly satisfying!
Rice Cooker Garlic Lentils & Kale
by JL Fields @ JL goes Vegan
Keywords: ricecooker entree side vegan lentils kale
Ingredients (Makes 2 entrees or 4 sides)
- 2 cups “not beef” broth
- 1/2 cup water (if making in the rice cooker)
- 1 cup brown lentils
- 4 cups lacinato kale, chopped
- 2 cloves garlic, diced chunky or finely (cooks choice!)
- 1 bay leaf
- 1 tablespoon Italian seasoning
Add all ingredients to the rice cooker.
Cook on brown rice setting for 40 – 50 minutes.
Add all ingredients to the sauce pan (start with 2 cups of water).
Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.
Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.
When I described the process to my students last night I reminded them that the rice cooker isn’t necessarily quicker but it is easier. Close the lid and walk away – take a shower, make a phone call, go out for a run – and come back to a hot meal. No stirring or tending to required!
As you can see, I make much more than rice in my rice cooker. How about you? What have you been making in your rice cooker?
Before you go.
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Lentils: A good luck food
Like many places around the world, beans are considered a good luck food to bring in the New Year. But, the tradition of eating lentils in particular was brought to Brazil from Italian immigrants, who also are known to particularly favor lentils as a New Year&rsquos food.
The round shape of the lentils is thought to resemble a coin, and the way the lentils swell up when they cook imitates the wish for wealth to expand in the coming year. In addition, the green of the lentils and kale symbolizes good health.
Feeding vegans can be a challenge, but don&rsquot stress. This tasty lentil chili can be assembled and made ahead of time, so you&rsquore not glued to the stove.
Need it in a hurry? No problem. This recipe can be adapted for your Instant Pot, too.
Meal planners will want to make a big batch. Leftovers will be good for up to 5 days and are arguably even tastier as the flavors get a chance to mingle and deepen.
It can be frozen for up to 5 months, too, so you can keep the chili love going long after the bowls are licked clean.
How to Make Lentils with Sausage
Preparing Lentils with Sausage and Kale is very simple and made in one pot.
- Brown the sausage in the pot.
Remove and set aside. If there is a lot of grease, wipe some out. No need to scrape out any bits of sausage that are on the bottom of the pot. This will give it flavor.
Middle Eastern Spiced Lentils & Kale With Caramelized Onions
Yield: 4 servings
4 tablespoons olive oil, divided
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 cup French green lentils
4 cups water
1 teaspoon salt
1 bunch kale, tough ribs and stems removed
Chopped mint or cilantro
Fragrant Yellow Rice or plain rice, for serving
Thinly slice one onion and set aside. Finely chop the other onion. In a medium saucepan over medium heat, warm 2 tablespoons of oil and add the chopped onion and garlic. Saute until onion is soft and translucent. Add the cumin, allspice and cinnamon and cook for 1 minute, stirring frequently. Add the lentils and water and bring to a boil over high heat. Reduce heat and simmer for 10 minutes.
Chop the kale into bite-size pieces and add to the lentils. Cover and cook for 5 minutes. Add the salt and cook, covered, 10 minutes more, or until the lentils are cooked through but not mushy. Taste and adjust the seasoning.
Meanwhile, warm the remaining 2 tablespoons of oil in a large skillet over low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply browned, soft in some places and crispy in others, about 20-25 minutes.
To serve, spoon the lentils over the rice and top with a dollop of yogurt, some caramelized onions and a sprinkle of chopped herbs.
• You can substitute brown lentils for the French green lentils, but start checking for doneness earlier.
• Even if you double or triple the amount of caramelized onions, there won't be enough. There are never enough.
How to Make Roasted Garlic Vegetable Stew with Red Lentil & Tomatoes
- Roast the vegetables and garlic
- In the meantime, saute onion and garlic in a large pot
- Add lentils, spices, tomatoes and soup stock and simmer
- Puree half of the roasted vegetables with balsamic and remaining ingredients
- Combine the puree and remaining roasted veggies into the pot
- Stir in the kale, simmer for 1 minute and serve!
Love easy red lentil stew recipes like this one? Be sure to check out my Creamy Curried Carrot, Ginger and Red Lentil Soup , and my Red Lentil and Cauliflower Dal.
If you make this Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes, please give it a rating in the recipe card or let me know in the comments! I love connecting on Instagram where you can tag me in your creations using my recipes. You can also follow me on Pinterest and Facebook. Thank you for reading along!