1/2 cup green lentils
1/2 large carrot, peeled and small diced
1/4 cup small diced onion
1 tsp garlic,
1 stalk celery, small diced
1 bunch lacinato kale, chopped
1 bay leaf
2 sprigs fresh rosemary
1 serrano pepper
1/4 tsp sea salt (or, to taste)
1 sweet potato, peeled and chopped into small 1/4-1/2" cubes
2 tsp cooking oil
2 cups vegetable (or chicken) stock
the oil in a medium sized pot. Once hot, add the onion, celery, carrot
and sweet potato and cook for about six minutes, until softened. Add the
garlic and kale and continue cooking until kale wilts.
Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.
Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread.