Autumn Lentils With Sweet Potatoes And Kale
Autumn Lentils With Sweet Potatoes And Kale
A vegetarian dish for fall loaded with seasonal superfoods like kale and sweet potatoes. This recipe comes from Pereg Gourmet.
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Servings
4
servings
Ingredients
- 2 tablespoon extra-virgin olive oil
- ¼ cup diced white onion
- 1 large carrot, peeled and small diced, about ½ cup
- 1 pound sweet potato, peeled and diced into ¼ inch cubes (about 2 cups)
- 1 clove garlic, minced
- 1 teaspoon cumin
- ½ teaspoon allspice
- 1 cup lentils, such as pereg gourmet autumn blend lentils, rinsed
- 2⅓ cup vegetable stock
- salt
- 3 cup dinosaur kale, washed well, de-stemmed and cut into pieces
- ½ cup fresh cilantro leaves, minced
- pita bread, for serving
Directions
- Heat the olive oil in a 4-quart heavy saucepan or Dutch oven over medium heat. Add the onions, carrots, and sweet potatoes with ¼ teaspoon salt and sauté until the onions are translucent and carrots and sweet potatoes and slightly soft, stirring occasionally, about 7 minutes. Then add the garlic, cumin, and allspice, stir, and cook for one more minute. Add the lentils and stock and bring to a boil. Lower the heat to medium-low and simmer uncovered until the lentils are tender and have absorbed most of the liquid, 20 to 30 minutes.
- Add extra stock if needed. Season with salt. Stir in the kale and cook until the kale wilts.
- Garnish with cilantro and serve with the pita bread.