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!”
I present – the uber-simple Lentil Kale Bowl (for now – though you could easily multiply proportions)
Nearly all you need to do is saute some onion, add lentils and broth, cook…
…steam / saute fresh kale…
…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*
- 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
- Pre-heat olive oil in a large saute pan over medium heat. Add onion and cook until translucent, about 3-5 minutes.
- 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).
- 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.
- Serve over couscous or grain of choice and garnish with fresh parsley.
Do you participate in Meatless Monday? Why or why not?