Adapted from: Jenna Weber (Eat Live Run)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
½ cup green lentils
½ large carrot, peeled and small diced
¼ cup small diced onion
1 tsp. garlic
1 stalk celery, small diced
1 bunch lacinato kale, chopped
1 bay leaf
2 sprigs fresh rosemary
1 Serrano pepper
salt to taste
1 sweet potato, peeled and chopped into
small ¼-½ inch cubes
2 tsp. cooking oil
2 cups chicken or vegetable stock
1. Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.
2. Add the lentils, bay leaf, rosemary sprigs, Serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.
3. Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread (optional).