Of all, thank you men SO much for taking the time to inform me about yourselves on Monday. You’ve likewise asked me some great questions, so I’m looking forward to addressing those as blog site posts quickly.
It’s a typical damp, fall week here in Raincouver and I am SO feeling soup season right now. And headscarfs and sweatshirts and large mugs of tea. Mmmmmmmmm.
Today’s dish is partially a throwback to 2013, and partially inspired by an email I got last week. Among my charming readers, Courtney, sent me a note to state that she was looking for my Chickpea, Lentil and Kale Stew recipe however the link was broken. This was my fault entirely. When transferring to my brand-new blog site design I was attempting to pare down on old material, a few of that included recipes with less than excellent photography. This particular recipe fell hard into that container and was in desperate need of a re-vamp.
After practically 3 years of its preliminary debut, I was advised of how hearty and scrumptious this little nutrient-loaded development is. Being anemic and a non-red meat eater, lentils have been a fantastic source of plant-based iron for me and are a far more typical food in my diet now than years before. Annnnd. Winning!
As for the kale, be sure to stir it in near the very end. Even though kale is a more durable, fibrous leafy green, adding it any earlier will over-cook it and zap some of its nutrients.
Prepare Time: 30 mins.
- 2 tsp extra virgin olive oil.
- 2 medium cloves of garlic, minced.
- 1/2 white onion.
- 1 cup carrot coins.
- 1 tsp each dried basil, parsley and oregano.
- 1 cup brown lentils (preferably soaked for a couple of hours beforehand).
- 28 fl oz canned diced tomatoes.
- 2 cups diced zucchini.
- 2 cups water.
- 1 tbsp minced fresh sage.
- 1 1/2 cups prepared chickpeas.
- 2 cups de-stemmed loosely packed kale.
- sea salt and black pepper to taste.
Heat the olive oil over medium heat for 1 minute, then add the garlic, onion and carrots. Sautee for 2 minutes or until the onion starts to become translucent.
Include the dried herbs, lentils, tomatoes, zucchini, water and chickpeas. Stir well, then bring the pot to a boil. Decrease to medium, cover and allow the stew to simmer for 20 mins.
Remove the pot from the heat. Stir and get rid of the cover in the fresh sage and sliced kale. Put the lid back on the pot and allow the kale to wilt in the stew for 5-10 minutes. Season to taste with sea salt and black pepper.
* Note: If working with raw chickpeas, it’s ideal to soak them over night if possible. They need to be fully prepared by this time, however, unsoaked chickpeas will require longer.
More Recipe Ideas & Resources
Article source: http://eat-spin-run-repeat.com/2016/10/26/vegan-chickpea-lentil-and-kale-stew/