Experimental Kale and Lentil Dish

Kale, sweet potatoes, and lentils are really good for you. (Or so the internet tells me.)These foods contain large amounts of fiber and vitamins and are supposedly super filling. I had all these ingredients in my refrigerator and wasn't quite sure what I would do with it so I decided to wing it and make a tangy, sweet but a little salty dish. Vegetable broth can be used instead of chicken broth to make this dish vegetarian-friendly. Be forewarned that the amounts of spices are approximated since I decided to add more spices after taste testing and adjusted the amounts to my best guess of what actually went into the dish. My best advice is to just have the ingredients list and add the listed amount and then add more of whatever ingredient you feel is needed until the dish tastes right to you.

Experimental Kale and Lentil Dish

Ingredients

• 1/2 med red onion, minced
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, pressed or minced
• approx. 4 oz baby bella mushrooms, quartered or eighthed depending on the size
• 1 sweet potato, peeled and diced into 1 inch cubes
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp cumin
• 2 tsp balsamic vinegar
• about 8 oz. cooked lentils
• 1/2 cup vegetable or chicken broth
• 6 cups chopped kale

Procedure

1. In a small pot, boil water and cook the lentils according to the instructions on the package.
2. In a large pot, cook the onion and garlic in the olive oil. Stir occasionally, then add the sweet potato and mushrooms.
3. Add in the salt, ground ginger, cinnamon, cumin, and balsamic vinegar to the large pot.Stir occasionally. Cook until sweet potato pieces have begun to soften.
4. To the large pot, add the cooked lentils, chicken broth, and chopped kale. Mix well. Cook until kale has wilted.