Lentils with Tuscan Kale & Carrots with a Green Salad

Lentils

  • 1 cup green lentils
  • 3 1/2 cups vegetable stock
  • 4 small carrots
  • 1 medium onion
  • 1 green garlic head
  • 1 bay leaf
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 5-10 leaves Tuscan kale
  • 1 tablespoon dry sherry
  • black pepper
  • 2 small sprigs of basic

Boil the washed lentils in the stock with the carrots, onion, garlic, bay leaf, cumin and olive oil for 20 to 30 minutes. Add the washed and chopped kale with the salt and cook for another 10 to 15 minutes. Take off the boil when the lentils are soft and add the sherry, ground black pepper to taste and the chopped basil.

Yum!

This entry was posted in meal. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *