Red Lentils And Kale With Miso Recipes

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RED LENTILS AND KALE WITH MISO



Red Lentils and Kale with Miso image

Provided by Dr. Marwan Sabbagh

Categories     Dinner     Lunch     Kale     Lentil     Healthy     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 cup dried red lentils, rinsed
4 cups Brain-Boosting Broth
3 cloves garlic, chopped
1 sweet potato, peeled and chopped
2 celery stalks, chopped
1 yellow onion, chopped
2 cups Roma tomatoes, chopped
1 tablespoon white miso
1 bunch kale, stemmed and chopped
Salt and freshly ground black pepper
6 fresh sage leaves, finely chopped, plus extra for garnish
1 sheet nori, julienned, for garnish

Steps:

  • Place the lentils in a large saucepan and cover with 1 1/2 cups of the broth. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 2 1/2 cups of broth. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the nori, and serve.

AMAZING LENTILS AND KALE



Amazing Lentils and Kale image

This is so easy and so good.

Provided by Angelatizzle

Categories     Side Dish     Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup shredded carrot
1 cup chopped onion
5 cloves garlic, minced
6 cups vegetable broth
1 (16 ounce) package dry lentils
1 (24 ounce) jar chunky-style salsa
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 bunch kale, chopped

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
  • Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
  • Season the lentil mixture with cayenne pepper, salt, and black pepper.
  • Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 62.2 g, Fat 6.5 g, Fiber 20.1 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 1207.8 mg, Sugar 11.8 g

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