Ingredients Jump to Instructions ↓

  1. 3/4 c Lentils

  2. 1 1/2 cups well-spiced veggie

  3. -stock 1/2 lb Mushrooms

  4. 1/2 Head purple kale

  5. 1 mixing-bowl-full -voy

  6. 1 mixing-bowl-full

  7. 1 Red bell pepper

  8. 1/2 -1 Tbsp -cinammon

  9. 1. Rinse lentils and cook in

  10. 1 1/2 cups of veggie stock.

  11. 2. While the lentils are cooking cut the stems off of the kale. Chop stems

  12. 1/2 - 1 inch peices

  13. 3. Chop the red bell pepper.

  14. 4. Put pepper and stems in large pan with enough stock to cover the bottom

  15. of the pan (1/4"?) and cook on medium for a couple of minutes then turn flame all the way down. 5. While the peppers etc. are cooking wash and chop mushrooms. Add to pan.

  16. 6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end of

  17. 7. Add cinnamon and other spices (see note). Stir mixture in pan then add

  18. 8. Cook for another

  19. 15 minutes or so until the leaves have a buttery taste.

  20. 9. Remove the kale from the top and serve separately.

  21. Have some black pepper available on the table for the lentil stew. Try the kale leaves with some nutritional yeast... NOTES:If you don't have stock handy try adding alot of spices in step 7. Try oregano, chile passilla, roasted garlic, etc.Use wild mushrooms if at all possible - they are more expensive than buttons (unless you or friends go mushrooming) but are worth it for the extra taste. (IMHO, of course. ;-)Purple kale - you know, the type they use as a decoration in salad bars... Shared by J. Ari Kornfeld From Genie F&W Library FFD9403.TXT Recipe s from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)


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