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Ingredientes
- 3 cloves of garlic, chopped
- 1 clove of garlic crushed
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons herbs de province
- 1 cup red wine
- 3 cups water
- 1 cup French green lentils
- 8 cups chopped kale
- Stale or toasted crusty breadINSTRUCTIONS
- Heat oil in a dutch oven over medium heat and add the crushed red pepper and cook about one minute.
- Add the tomato paste and rosemary and cook for one minute
- Stir in the wine and lentils and cook until wine reduces by half
- Add the water and bring to a boil; reduce heat to simmer
- Cover the dutch oven partially and cook for 40 minutes
- Stir in the kale and cook for 10 minutes more
- Meanwhile smear the crushed garlic over the bread
- serve lentils over bread
- 2.5
- http://simpleandsavory.com/rosemary-lentils-greens/
- Simple and Savory
View Full Recipe at Simple and Savory
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2645g | |
| Calories 1407 | |
| Calories from Fat 284 | 20% |
| Total Fat 32.21g | 40% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 839mg | 35% |
| Potassium 4140mg | 118% |
| Total Carbs 172.55g | 46% |
| Dietary Fiber 67.7g | 226% |
| Sugars 11.5g | 8% |
| Protein 73.57g | 118% |
