Lentil Savoy
Yield
2 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lentils
|
|
| 1 ½ | cups |
vegetable stock
|
|
| ½ | pound |
mushrooms
|
|
| ½ | head |
kale
|
*
|
| 1 | each |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lentils
|
|
| 355 | ml |
vegetable stock
|
|
| 226.8 | g |
mushrooms
|
|
| 0.5 | head |
kale
|
*
|
| 1 | each |
sweet red bell peppers
|
|
Directions
Rinse lentils and cook in 1½ cups of veggie stock. (I used a rice cooker for this step.
While the lentils are cooking cut the stems off of the kale.
Chop stems.
Chop the red bell pepper.
Put pepper and stems in large pan with enough stock to cover of minutes then turn flame all the way down.
While the peppers etc. are cooking wash and chop mushrooms.
Add to pan.
Around 20 to 30 minutes after step, pour the lentils into the pan. If you are using the rice cooker, just shut it off manually - don't wait for it to finish.
Add cinnamon and other spices (see note). Stir mixture in pan then add the kale leaves on top - this will steam the leaves, don't mix them in.
Cook for another 15 minutes or so until the leaves have a Remove the kale from the top and serve separately. Have some black pepper available on the table for the lentil stew. Try the kale leaves with some nutritional yeast.
