I found this recipe online and futzed with a little. You can see my modifications below.,
Here’s the link to the original recipe. I’ve reproduced the recipe below just in case the link ever gets broken
ngredients
- 4 tablespoons extra virgin olive oil
- 1 large onion, chopped (I used half of a red onion)
- 1 celery stalk, chopped (I used 3 celery stalk. One didn’t seem like enough)
- 2 leeks, white and tender green parts, chopped
- 4 cloves garlic, minced
- 2 cups brown lentils (I had black lentils on hand, so used those)
- 2 cups kale, stems removed and chopped (I used a mix of chard, spinach, and kale)
- 1 large sweet potato, peeled and cut into large pieces
- 2 red potatoes, cut into large pieces
- 2 large carrots, peeled and cut into large pieces
- 1 15-ounce can chopped tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon cumin
- 1 teaspoon onion power
- 1/8 teaspoon cinnamon (don’t forget this! It’s a key secret ingredient!)
- salt and freshly ground black pepper to taste
Instructions
- Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren’t any little stones and discard any shriveled lentils.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
- Toss in the garlic and for another minute or two.
- Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
- Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.