Braised Kale and Carrots with Sprouted Lentils

  

Making this meal was incredibly simple. However, there isn’t a lot of liquid, so if you’re looking for a soup or stew add more liquid and tomato paste to thicken. Feel free to play around with the spices. I used berbere and cumin. You could use herbs de province or even chili for a different twist.

Ingredients 

  • 2 carrots, peeled and chopped
  • 1/2 onion, diced
  • 1 bunch of kale, de-stemmed and torn into bite sized pieces
  • 1 c dried sprouted lentils, rinsed
  • 2 c water
  • Veg base
  • Berbere
  • Cumin
  • Olive oil
  1. In a cast iron skillet, sauté onion and carrots in olive oil for 5 minutes 
  2. Add spices (I didn’t measure, but would start off with 2 tsp of each and go from there)
  3. Next, add kale, lentils, water and veg base (same as above but start with 1 tsp)
  4. Cover and simmer. Add water as needed. Cook until veggies and lentils are soft
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