Receta Rosemary Lentils & Greens
Eating Well Magazine is one of my favorite places to look for recipes, and this one is no exception. This recipe was in the September/October 2013 edition and I’ve made it many times since it appeared in the magazine. This recipe is hearty for a cold winter’s night, and the lentils and kale together add enough substance to keep you feeling full. Here is a link to the recipe on the Eating Well Website. Here is the recipe below with a few of my own additions.
Rosemary Lentils & Greens
INGREDIENTS
- 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