Monday, March 14, 2011
Hail to the Kale and Lentils!
Since we arrived in Naples, I have wanted to make lentil's but held off since Jim is not a big lentil fan, in fact, he's not a fan at all. I just couldn't wait another day and it worked out great since he had leftovers from last night that he wanted to finish off and I had a great looking bunch of organic kale crying out to be cooked. Well, not exactly crying but perhaps a little whimper...
And best of all, it's Meatless Monday! I make my dish with not too much liquid as my preference, but most people make it as a soup. You would need to just add more water and broth. Another great add would be sausage. You would just saute ground sausage, season with salt and pepper and add it in with the lentils. That makes me smile as well, but since it's Meatless Monday...
Lentil's with Kale
3 Tablespoons olive oil
1 onion - diced
2 Cloves garlic - minced
3 Carrots - diced
2 Celery stalks - diced
Salt and pepper to taste
2 Cups lentils
2 Cups water
2 Cups vegetable broth
1/2 Bunch kale - chopped
1/4 Cup Parmesan cheese - grated
Heat oil and add onion, garlic and saute for a few minutes. Add carrots, celery, salt and pepper and continue cooking for another 5 minutes. Go through lentils and remove anything that looks rough around the edges.
Add the water, broth and lentils and bring to a boil. Reduce to a simmer and cook for 30 minutes. Add the chopped kale and continue cooking for an additional 7 minutes. Toss in the cheese and you are done! It's that easy for a tasty, healthy meal.
It was nice to enjoy this meal with a nice glass of wine, sitting outside watching the palm trees sway in the breeze. I made sure to make enough for my lunch the next couple of days. Have a great week everyone and remember, a good life deserves good food...
Fino e quel momento (until that time)
It's that easy.