December 30, 2009

Lentil and Kale Stew over brown rice

Lentil and Kale Stew - Hearty, mostly vegetarian, can be made without sausage and chicken stock

-6 cloves garlic sliced
-1 onion course chop
-1 carrot diced
-3 small stalks celery diced
-1 box sliced mushrooms
-1 yellow potato
-1 bunch curly kale
-1 small can diced tomatoes
-1 box chicken stock
-1 bunch flat leaf parsley course chop
-1 cup lentils
-1 sausage or cured meat such as bacon for smoked flavor-2 cups brown rice
-parmesean
-salt
-pepper
-Bay Leaf
-italian spices
-bunch fresh parsley

1
Cook lentils per package instructions with 1 chopped sausage for flavor.  Pick through the lentils to be sure there are no stray rocks - it happens sometimes.

2
In a large skillet combine garlic, I know it sounds like a lot but the flavor is great, onion,  carrot, celery, salt and pepper to taste and saute until wilted. About 10-12 minutes.  I like a lot of pepper

3
In a sauce pan, prepare about 1 cup of lentils per package directions, I chopped a smoked sausage and added with the water for a smokey flavor.



4
Add chopped mushrooms and potato saute until mushroom start to wilt




5
Stir in Kale and cover until Kale turns forest green then add can of diced tomatoes and rest of chicken stock.  Flavor with Italian seasoning and 2 small bay leaves.






At this point, lentils should be finished remove and transfer to small bowl.  Make brown rice. I like to make mine with chicken stock for flavor.  While brown rice is cooking about 45 minutes let the "stew" simmer


Add a heaping handfull of fresh parsley and stir in cooked lentils


Place heaping serving of brown rice on plate and top with stew, fresh parsley and Parmesan and serve!!  Simple great flavors

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