on thanksgiving this year, i made lentil kale stew. ben and i more than love this stew. every time we make it, we forget how good it is. there is something about the combination of flavors that is just perfect. and i’ve served it to people who are WAY more carnivorous than i am and they even love it… that is saying something about a vegetarian stew. it’s also a great introduction to kale.
here’s the original. and here’s my shortened version. i always double it, so i did the math for you. freeze half of it or feed it to a room full of people.
* 2 medium onion, chopped
* 10 cloves garlic, finely chopped
* 2 cups split red lentils, rinsed
* 28 oz can chopped tomatoes (with juice)
* 8 tsp stock powder (or equivalent stock cube) – i use better than bullion
* 2 tbsp dark soy sauce
* 1 tsp salt
* 2 tsp dried thyme
* 1 tsp ground fennel seed
* 2 bay leaves
* 4 medium carrots – chopped
* bunch of kale – chopped
* 2 tbsp balsamic vinegar
in 1 1/2 tbs oil saute the onions until soft.
add garlic, lentils, tomatoes, stock powder, soy sauce, salt, thyme, fennel, 8 cups of water and bay leafs.
cover and simmer for 20 minutes.
add the carrots and kale.
cover and simmer for 15 more minutes.
mix in the 2 tbsp balsamic vinegar, fish the bay leaves out and enjoy!