Most people's view of lentils is not a positive one. Maybe it's because they had a bad experience as a kid or it could be that they are just not familiar with them. When you think about it, there aren't many places that serve lentils. I encourage every one to give lentils another chance or maybe even a fist chance. There are so many reasons to enjoy lentils. They are good for you and they make a wonderful winter dish that will warm you from the inside out. Lentils also provide a lot of texture and depth to a dish making them perfect for a vegan or if you are doing meatless Monday in your home. You probably won't event miss the meat. The recipe below packs a lot of punch. If you don't like spice as much use a milder pepper like a jalapeno or only put a half a pepper in. You could also mix up the veggies and greens that you add to the dish. Just use this concept and get creative.
Ingredients 1 cup Green lentils 1 large Carrot, peeled and small diced 1/2 an Onion small diced 3 cloves of Garlic minced 1 bunch of Lacinato Kale, chopped and rinsed 1 Bay leaf 2 sprigs fresh Rosemary 1 Serrano pepper cut in half lengthwise 2 Sweet potatoes chopped in small cubes 3-4 cups Vegetable stock Olive oil Salt Instructions Heat a medium pot over medium high heat. Add oil. Once hot, add the onion, carrot and sweet potato. Season with salt and cook for about 6 minutes until they begin to soften. Stir occasionally. Lower heat to medium and add the garlic. Cook for another minute or two. Now add the lentils, bay leaf, rosemary, Serrano pepper and stock. Bring to a boil, then cover and reduce heat. Simmer for about 30 minutes or until lentils are tender and most of the liquid has been absorbed. Before adding the lentils make sure you rinse them and look through them for any pebbles. The chances of finding a pebble is slim, but it's worth the look to avoid eating one. Once lentils are done remove the bay leaf, rosemary and Serrano pepper. Add the kale and allow it to cook down. Season with salt and pepper to taste. Enjoy!