My crafting and family life journal

Lentils with Sweet Potatoes and Kale

Ingredients

  • 1/2 cup green lentils
  • 1/2 large carrot, peeled and diced
  • 1/4 onion, diced
  • 2 large cloves garlic, mashed
  • 1 stalk celery, diced
  • 1 bunch kale, chopped
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 1 pinch hot pepper flakes
  • sea salt to taste
  • 1 sweet potato, chopped into small cubes
  • 2 tsp olive oil
  • 2 cups vegetable stock

lspk ingredients

Directions

  1. Heat the olive oil in a medium sized pot. Once hot, add onions, celery, carrot and sweet potato and cook about six minutes, until softened.lspk step 1
  2. Add the garlic and kale and continue cooking until kale wilts.IMG_1203
  3. Add the lentils, bay leaf, rosemary sprigs, pepper flakes and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tinder and have absorbed most of the liquid.IMG_1204
  4. Season with salt to taste and remove the bay leaf and rosemary sprigs before serving.
  5. Serve with savory gluten-free scones with olives and rosemary.
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