This is a super, super easy lunch recipe to make. You throw it all into the crockpot and let it go all day. I was a little afraid I wasn't going to like the kale in it, but it gave it a really good flavor (added healthy bonus too!). I would totally make this again for lunches to take for the week. I really, really enjoyed this!
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 leeks, chopped
2 large carrots, chopped
3 celery stalks, chopped
2 bay leaves
1 tablespoon fresh or 1 tsp dried thyme
2 teaspoons kosher salt
8 cups vegetable stock
1 32 oz can chopped tomatoes with juice
16 ounces dried lentils
2 cups kale or swiss chard, chopped
Feta cheese (to top)
Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes. Add the garlic and cook an additional minute. Place the onion mixture with the remaining ingredients in a crock pot and stir. Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender. Top with feta and serve.
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