Spicy Lentils with Sweet Potatoes and Kale

Spicy Lentils with Sweet Potatoes and Kale
serves 2-3

I often get asked what foods, we eat and where I find my recipes. 

A lot of the time, we wing it at our house, using what ever is in the cupboard and fridge at the moment (trust me some interesting concoctions have been made this way!). 

On other days, when we actually take the time to plan our weekly meals and shop accordingly, I will pa ruse Pinterest (because I am a photo whore,  for a lack of a better term) as well as a few treasured food blogs I've come across of the years. Over this week I share some of these wonderful sites and hope they will inspire you to get cooking healthy and delicious meals in your kitchen :-D 

Bon Appetit

 I came across this picture on Pinterest and the followed the link to this great food blog called  eat, live, run There are a lot of great recipes here so check it out! 

Print this recipe!

Ingredients:
1/2 cup green lentils
1/2 large carrot, peeled and small diced
1/4 cup small diced onion
1 tsp garlic,
1 stalk celery, small diced
1 bunch lacinato kale, chopped
1 bay leaf
2 sprigs fresh rosemary
1 serrano pepper
1/4 tsp sea salt (or, to taste)
1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes
2 tsp cooking oil
2 cups vegetable (or chicken) stock

Directions:
Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.
Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.
Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread.

Time:
45 minutes