This dish was simple delicious. It was full of flavor without being bold. It was nicely balanced and comforting. We enjoyed it on a dreary, cold, and wet night, and maybe that made it taste better -- but I'm pretty sure it would taste great on any night.
I love that this meal involves kale. There are so many recipes out there including the power-green in meals, but some of them, sadly, just don't work well for us. This one, though, oh wow -- it was a great compliment to the other ingredients. If you and your family aren't kale fans, just use spinach in place of it.
As for the miso -- we thought it really made this dish. It would still be a great dish without it, but it's really wonderful with it, so if you can, go out and get some, and then make this dinner and eat it with a small salad with the Miso Mirin dressing! YUM!
Original recipe is found here. I tweaked the preparation of the meal quite a bit, just to save time. If it seems like too many steps, just go with the original recipe's way of doing things.
Red Lentils and Kale
- 1 cup dry red lentils + 2 cups broth
- 4 cups chopped sweet potatoes
- 1 cup chopped red onion
- 1 cup chopped celery
- 1 TBLS minced garlic
- 1 15 oz can diced tomatoes, with juice
- 1 cup broth
- 3 packed cups de-stemmed and chopped kale (bite sized pieces)
- 1 TBLS light colored miso
- salt and pepper to taste (but taste first!!)
-- Cook the lentils with the broth in a rice cooker
-- Meanwhile, chop and cook the sweet potatoes. Heat in the microwave 7-8 minutes until just fork tender.
-- When lentils and potatoes are done, saute the onion, garlic, and celery in a large sauce pan until tender.
-- Add the tomatoes, broth, cooked lentils and sweet potatoes and bring to a boil, reduce heat to lowand simmer a couple minutes.
-- Add the miso, and stir to combine. Add the kale and stir until wilted -- 3-4 minutes.
TIME TIP: Cook lentils and potatoes earlier in the day for this meal to come together in a cinch!