Warm and comforting.
Hands on time: 15 minutes // Time from start to finish: 45 minutes
(AND Plan, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Specific Carbohydrate Diet, Vegan, Vegetarian)
Ingredient List: Lentils, Yellow Onion, Garlic, Carrots, Celery, Canned Tomatoes (I used ones packaged in Italy), Broth (I used veggie for this, but chicken would also work), Baby Kale, Red Peppers, Olive Oil, Bay Leaf, Parsley
Slice the onions and sauté in olive oil until translucent and fragrant in a Dutch oven (I love my Staub).
Dice carrots and celery (for one cup of lentils, I started with one carrot and one stalk of celery). Mince the garlic (I use more than most, start with one clove and adjust to taste) and add all three to the onions.
Allow to blend together on low for five to ten minutes.
Add one can of diced tomatoes (or one to two seeded and diced tomatoes, if they’re in season), about one half of diced red pepper and one cup of lentils. Stir together.
Add about two cups of broth and a bay leaf and let simmer for 15-20 minutes until the lentils are tender. This is not one you want to overcook, it can turn into mush.
In the last few minutes add baby kale (I like mine whole, but you can chop it up if you like) and parsley–fresh or dried.
Serve over brown rice or quinoa or with a bright, crisp green salad on the side.