Friday, April 23, 2010
Moroccan Lentils and Kale
This is so delicious!
Moroccan Lentils and Kale (Vegan and Gluten Free)
-2 tbs olive oil
-1 yellow onion (chopped)
-1 carrot (chopped)
-2 stalks celery (chopped)
-5 cloves garlic (minced)
-1 tsp each
paprika, turmeric, cumin, cinnamon
-1 cup red cooking wine
-1 can stewed tomatoes
-1 cup red lentils
-a bunch of chopped kale (however much you can fit in the pan)
-touch of salt
Add the olive oil to a sauce pan on medium heat, add onion, celery, and carrot. Let Onions caramelize, about 5-7 minutes. Add garlic and spices and let cook for about another minute.
Add 1/2 cup of the cooking wine, add the lentils, and add the full can of stewed tomatoes(smoosh the tomatoes up with your hands to distribute their juices). Stir and let simmer for about 5 minutes.
Add chopped kale and the rest of the cooking wine. Stir often. Add some water if necessary. Cook until lentils are ready(they will turn light orange and then become soft).
Add Salt and parsley for garnish if you like.