Lentil Kale Bowl (for One)

Here’s a easy, throw-pantry-stuff-together meal perfect for Meatless Mondays or days when you “have nothing to cook.” I love a meal that makes something out of nearly nothing. We all need a few more of those in our lives, right? Things to make when you stare blankly at your nearly empty refrigerator and think, “Geez, I really, really need to go the grocery store for realz!”

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I present – the uber-simple Lentil Kale Bowl (for now – though you could easily multiply proportions)

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Nearly all you need to do is saute some onion, add lentils and broth, cook…

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…steam / saute fresh kale…

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…serve over your favorite grain – cous cous is the fastest and easiest, though rice in the rice cooker takes the least effort.

Lentil Kale Bowl (for One)

This meatless meal whips up in a jiffy with mostly pantry ingredients. Unlike some vegetarian meals that open large packages of tofu or tempeh, you can easily portion out just enough lentils for you from your pantry. I used red lentils for the fast cooking time, but feel free to sub in whichever type you prefer – just adjust the cooking time, as needed. Serve over your favorite grain (or leftover!), though I suggest couscous or rice.

*Vegetarian and Vegan*

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1/4 onion, chopped
  • 1/4 cup red lentils
  • 1 – 2 cups broth of choice
  • dash of tumeric (maybe 1/8 teaspoon or less)
  • dash of coriander (maybe 1/8 teaspoon or less)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon fresh-ground black pepper
  • 2 large or 3 medium (or about 2-3 loose cups) kale, cleaned and torn into small pieces (about 1-2 inches)
  • fresh parsley, optional

Directions:

  1. Pre-heat olive oil in a large saute pan over medium heat. Add onion and cook until translucent, about 3-5 minutes.
  2. Add lentils and broth and bring to a boil. Reduce heat to simmer and cook until lentils are tender, about 20 minutes, stirring occasionally. Add additional broth over the cooking time, as needed (somewhat similar to cooking risotto).
  3. Ensure the pan isn’t too dry (add extra broth if needed so lentils don’t stick to pan, to just cover) and add kale leaves and cover pan). Steam kale for 2 minutes, then remove lid and stir kale into lentils to continue cooking for 3 minutes. Add broth, if needed. Sauce should not be too liquidy, but lentils shouldn’t be too dry – just adjust to your preference. Add additional salt, pepper to taste.
  4. Serve over couscous or grain of choice and garnish with fresh parsley.
  5. Enjoy!

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Do you participate in Meatless Monday? Why or why not?

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