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he medley of spices used here gives this satisfying stew a wonderful, complex flavor. You can serve this over a little bit of brown rice if you want to dilute some of the spiciness. This stew is even better the next day.
Ingredients:
- 2 tablespoons Napa Valley organic olive oil
- 1 onion, diced
- 1 pound organic carrots, peeled and sliced into ¼-inch rounds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 4 cloves Melissa’s organic garlic, minced
- 1 14.28-ounce can Carmelina organic chopped tomatoes
- 1 cup water
- 2 cups Swanson organic free range chicken broth
- 1 cup Natural Directions organic lentils, picked over and rinsed
- 1 bunch organic Lacinato kale, ribs removed, damp leaves chopped into 1-inch pieces
- 1/8 teaspoon iodized salt
- ¼ cup minced cilantro leaves
Instructions:
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, coriander, ginger, turmeric, pepper, cinnamon and cayenne. Cook until onions are soft, stirring occasionally, about eight minutes. Add garlic and cook one minute. Add tomatoes and cook three minutes. Pour in water and broth; cover and bring to a boil over high heat. Add lentils, cover and return to a boil; tilt lid and reduce heat to low. Simmer 35 minutes.
Place damp chopped kale in a large microwave-safe bowl and microwave for two minutes, until just wilted and bright green. Stir kale and salt into lentils. Continue to simmer uncovered, about five more minutes, until lentils are tender but still whole and little liquid remains. Transfer to a serving bowl and garnish with cilantro.
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Each 1 cup serving contains:
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Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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200
5 g
1 g
0 g
0 mg
310 g
31 g
11 g
8 g
10 g
378% DV
109% DV
11% DV
22% DV
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