PUY-Stewed Kale and Lentils

By Unblond1

Ingredients

• 1 tbsp olive oil
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1/2 tbsp minced fresh ginger
• 1 small carrot, peeled and diced
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/2 cup Puy lentils
• 1 1/2 cups organic vegetable or chicken broth
• 2 cups chopped, stemmed kale
• 3 tablespoons (28 grams) golden raisins
• 3 tablespoons (21 grams) chopped walnuts, toasted

Details

Servings 2
Adapted from canadianliving.com

Preparation

Step 1

In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.

Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.

Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.


Nutrition Facts - 2 Servings

Amount Per Serving
Calories 347.8
Total Fat 15.3 g
Saturated Fat 1.7 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 6.0 g
Cholesterol 0.0 mg
Sodium 508.4 mg
Potassium 872.8 mg
Total Carbohydrate 48.4 g
Dietary Fiber 10.3 g
Sugars 11.4 g
Protein 16.3 g