This is a simple hearty stew that was great on a cold winter evening. Basically begin by sauteing leeks until they begin to become translucent. Add in chopped mushrooms and saute another 2 to 4 minutes. Add lentils and saute a little while longer, then add ~6 cups of water (we skipped the broth / wine). Add in thyme and any other spices and bring to a boil. Once boiling stir periodically and reduce heat to simmer until the lentils are cooked ~30 to 40 minutes. Once the lentils begin getting cooked but before they are completely finished, add chopped kale and any more spices, cook a few more and enjoy. The meal was also tasty with nutritional yeast and an avocado.
- 1 1/2 cups French lentils or brown lentils, rinsed and drained
- 1 32 oz carton of reduced-sodium organic vegetable broth
- 2 cups water or 50:50 water and dry, white wine
- 3 cups chopped fresh baby Portobello mushrooms (8 ounces)
- 2 medium size leeks, thinly sliced, white parts only (rinse thoroughly to remove sand)
- 1 tablespoon olive oil
- 1 small bunch of dinosaur kale, chopped and rinsed
- 1 sprig fresh thyme
- pinch of sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 of a lemon
- parmesano reggiano, or vegan cheese or nutritional yeast(optional)
See the original recipe at CraveLocal.