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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Hearty stew, great on a cold day! Cook book says it makes 4 2 cup serving. I found 2 cups to be a VERY hearty bowl. It also gives the following nutrional information so I'm not sure if cc doesn't recognize some of the low fat or sodium components but it puts the calorie info MUCH higher than the info in my recipe book: 280 calories 10g fat 4.5g saturated fat 17g protein 31g carbs 7g fibre 600mg sodium Ingredients:
1 tablespoon extra-virgin olive oil |
4 celery stalks, finely chopped |
1 small onion, chopped |
2 garlic cloves, minced |
30 oz lentils, rinsed and drained |
1 cup canned crushed tomatoes |
3 cups tomato juice |
1/2 pound kale, tough stems removed and leaves roughly chopped (5 to 6 cups) |
1 cup shredded reduced fat cheddar cheese |
Directions:
1. Heat oil in a large saucepan over medium heat. Add celery, onion and garlic; cook 5 minutes, stirring occasionally (do not brown). Add lentils, tomatoes, juice and kale; stir to combine and bring to a simmer. Reduce to low heat, and cook 15 to 20 minutes. Season to taste with salt and pepper. Ladle into bowls, top with cheese and serve.
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