A combination of veggies and herbs and spices, to warm you up and give you the nourishment you're looking for on a winter's day.
Prepare your veggies.
Heat oil in large Dutch oven. When oil is hot add the leek, onions, and garlic and sauté for about 5 minutes. Season with salt and pepper.
Add the herbs and spices and mix well.
Add sliced carrots, celery and mushrooms and cook for about 3-4 minutes.
Add the stock and lentils and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes or until lentils are cooked.
Turn off the heat and add the kale or silver beet, allowing it to wilt.
Check seasoning and adjust if needed.
Finish with fresh parsley and some more cracked pepper.
The beauty of this dish is that you can really add whatever veggies you have or like. Wild mushrooms and kale provide added protein and texture from beluga lentils.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe provided by Thrive with Kirsti Pesso
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