Appetizer Recipes

Spiced Lentils with Carrots and Kale

Spiced Lentils with Carrots and Kale



Spiced Lentils with Carrots and Kale

Serves: 6


2 tablespoons Napa Valley organic olive oil
1 onion diced
1 pound organic carrots peeled and sliced into 1/4 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 Melissas organic garlic minced
1 14 ounce can Muir Glen Organic diced tomatoes
1 cup water
2 cups Swanson organic free range chicken broth


1 bunch organic Lacinato kale, ribs removed, damp leaves chopped into 1 inch pieces

1/8 teaspoon

Le Saunier de Camargue

Fleur de Sel

�sea salt

1/4 cup minced cilantro leaves

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.