What’s for dinner?

Tonight it is Lentil and Kale Stew, served over barley (our standard low-glycemic grain).

4 medium onions, diced

1 head of garlic, minced

2 T. chili powder

1 dash red pepper

4 carrots, diced

3 stalks of celery, diced

24 oz. dried lentils

four 15 oz. cans of sliced stewed tomatoes

one 15 oz. can of diced tomatoes

3 bell peppers, diced (various colors is nice)

2 T. Italian Seasoning

salt and pepper to taste

dash of Worcestershire sauce (optional)
Sauté onion until transparent in canola oil, in the largest frying pan you can find. The onion is sauteéd first to allow some moisture to collect in the pan. Add chili powder and red pepper, then add minced garlic, carrots and celery. Finally add lentils, stirring all ingredients together. Sauté until vegetables are tender, then add two cans of the sliced stewed tomatoes, the diced tomatoes, Italian seasoning, salt, pepper, and Worcestershire sauce.

Add 2 cups of chicken or vegetable stock, 4 cups water and cook covered on medium low until lentils are tender, about 30 minutes.

Meanwhile, chop:

1 medium onion

2 small bunches of kale leaves, chopped

Sauté onion in canola oil in a second skillet until transparent. Add kale to it, and sauté until kale is tender. Add 3 T. red wine vinegar, then combine with lentil mixture. Add more tomatoes (up to 2 more 15 oz. cans) as desired, and bell peppers.  Cook until peppers are barely tender.

Serve over cooked barley.

Bon appetit!

Be well, filled, and at peace,

Phil

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