by Chef Lara
Lentil and Kale Slow Cooker Recipe
This recipe combines kale, which is nutrient-rich and high in anti-oxidants, Vitamin K, Vitamin A, and more. Lentils are another ingredient, they are a known super food, high in fiber, protein, Vitamin B6, and are also considered a low-glycemic food.
This dish packs a punch for antioxidants, fiber, and many other nutrients. To complete the protein, you can add either grains or nuts as desired. The slow cooker makes this dish the easiest, nutrient-packed meal you can imagine.
2 cups lentils, rinsed*
1 onion, finely diced
4 cloves garlic, chopped
1 (7-ounce) can fire roasted, whole chilies**
1 (14.5-ounce) can diced tomatoes
3 cups chopped kale, just the leaves
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 tablespoon cumin
3 cups chicken or vegetable broth
1 cup walnuts (optional)
*Black lentils are preferred for the ultimate antioxidant boost!
**Mild chilies work well; this provides a ton of flavor.
- Use a 6-quart show cooker. Rinse lentils until the water runs clear, and put the wet lentils into your slow cooker. Add diced onion and chopped garlic and the entire can of fire roasted chilies and the entire can of diced tomatoes. Chopped or whole chilies is fine, use whichever you prefer.
- Add the kale, dried spices, and stir in the broth. Cover, and cook on low for 5 to 6 hours, or until the lentils are tender and the onion is translucent. It typically takes closer to 6 hours in a 6-quart slow cooker.
- Before serving mix, in the walnuts to make this meal a complete protein dish and to give a crunchy texture to the meal. You can also use any other kind of nut or seed to complete this meal.
Recipe adapted from: A year of slow cooking
About My Chef Lara
My Chef Lara is comprised of three chefs who believe that wellness starts with the food we eat. Cooking and eating for your health is within everyone’s reach and we are here to educate people that they can achieve their wellness goals and still enjoy what they eat. For more information go to www.mycheflara.com or contact by email at [email protected]