March 17, 2016

Tomato Kale Lentil Stew

Tomato Kale Lentil Stew

This morning I got home and faced the demon that is cleaning out my car. I unloaded 11 different tupperware containers. 11. Here’s a page break to represent a moment of silence…

Though I’m feeling extremely fulfilled (working at the hospital, getting a Master’s in something I feel such passion for, sharing with the world my kitchen creations, volunteering for an organization I care about, dancing with an amazing company etc etc), my schedule is just that – FULL AND FILLED. So I need meals that require just one pot and that are easily POTable (like portable with a Boston accent, kehds.) Welcome to this stew. Lots of vegetables, protein, and added in fats for an incredibly easy dinner / lunch / breakfast? / snack. I enjoyed this while it was hot, and also while still cold in one of said 11 tupperware as I raced from work to dance one evening. So yeah this versatile meal doesn’t discriminate against temperature, and I’m (tempera)sure you’re gonna love it. Recipe below!

Ingredients:

  • 1/2 cup red lentil
  • 1.5-2 cups vegetable broth (more liquid = soupier texture…I used 1.5 because I wanted more of a sludgy mess…mMmmMm way to really sell it with those adjectives, Katie…)
  • 1 large can diced tomatoes (mine was 28 oz)
  • 2 medium sized tomatoes, chopped
  • 1/2 bunch of kale, rinsed and ripped into small pieces
  • 1 onion
  • 1 tsp garlic
  • 2 tbsp olive oil
  • salt
  • pepper
  • celery seed
  • garlic powder
  • 3 bay leaves

Do this:

  1. chop onion and place in large pan with olive oil – let sauté until onion is browned
  2. add in garlic and let saute for another minute or so
  3. add in large can of diced tomato – let simmer for 3 minutes
  4. add in spices (salt, pepper, celery seed, garlic powder, basil, bay leaves – just a few sprinkles of each)
  5. add in fresh chopped tomatoes
  6. add in vegetable broth and lentils
  7. let simmer for 30-40 minutes
  8. add in chopped kale and let simmer until wilted down

Paired with roasted root vegetables (covered in olive oil, salt, pepper and in the oven at 400 for 30-40 minutes) and avocado.

lentil kale tomato stew 2

 

 

Share to Twitter Share to Facebook Share to Pinterest

2 comments:

  • Sarah Subrize

    Hi Katie!

    Just came across your blog and I may or may not of just binged read through a bunch of your posts while laying in bed : )

    What Functional Nutrition Masters program are you in? I have been looking for a program so I would really love to know. Thanks!!

Post a Comment

twist of lemons ©  Theme by Blog Milk + Coded by Krista Rae