Wednesday, April 18, 2012

Kale & Dill Lentil Stew

Looking for something orange & yummy?  No, not a carrot, although carrots ARE in it!

2 cups brown lentils
3 onions, peeled & diced
1 veg bouillon cube
5 large carrots, peeled & diced
1 medium butternut squash, cubed (1/4 inch)
2 large sweet potatoes, peeled & diced
2 celery stalks sliced
4 tbsp of chopped fresh dill
3-6 cups of thinly sliced kale (chiffonade)

Place lentils in cold water to soak for minimum of 20 minutes.  Prepare the rest while it soaks.
Put onions in large pot (think stew for 2 days) and add 4 cups of water & the veg bouillon & bring to boil.  Cook for 15 minutes & then add the carrots, squash & sweet potatoes.  Bring it all to a boil & then reduce the heat to low while the veggies cook until soft....about 10-15 minutes.  Add the celery & dill, then in 3 minutes at the kale.  Cook until the kale is tender.

This can be customized to however you like the veg tenderness & add whatever you like.  Although most people associate root vegetables with fall or winter, this yummy orange delight screams spring to me.    Give it a whirl with your stick blender the next day, adding water, to make a great soup!!

Recipe based loosely on Gillian McKeith Hearty Lentil Stew.


1 comment:

AdoraWools said...

This looks absolutely divine. I am printing this recipe out as we speak!!! your the best for sharing these things you come up with. yum yum yum.