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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a hearty dish, that tastes great with a nice piece of crusty bread. You can definitely vary the kinds and amounts of veggies in it. Ingredients:
1 cup red lentil |
2 cups water |
1/4 cup chopped onion |
1/4 cup chopped carrot |
1/4 cup chopped green pepper |
1/4 cup chopped celery |
1 garlic clove, chopped |
1 cup kale |
1 (8 ounce) can tomato sauce |
1 teaspoon vegetable bouillon granules (optional) |
1 tablespoon braggs liquid aminos or 1 tablespoon soy sauce |
2 teaspoons italian seasoning mix |
salt |
pepper |
Directions:
1. Chop all vegetables. Take leaves off of kale and shred into smaller pieces.
2. Put everything into a saucepan. Cover and cook at medium heat for 30 minutes.
3. If you like crunchy celery, don't put it in till ten minutes before the end of cooking time. Otherwise, toss it in at the beginning.
4. You can put the kale in right away, but I prefer to blanch mine first (1 minute in boiling water) to remove any bitterness. I don't add the kale till about ten minutes before the end.
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