I made a variation on my favorite lentil recipe which uses 'balsamic roasted veggies'. And then served it with 1+ cup of wilted kale and some non-fat plain greek yogurt. TONIGHT'S MEAL
Steam 1.25 cups of cut-up kale, wilt to your desire.
These days, I divide one bunch of kale into 2 meals. Each 1/2 bunch, when cut-up yields a well stuffed cup which is about 1.25 C worth of kale. I steamed this in the microwave using a microwave steamer in the bottom of my quart bowl.
Mix wilted kale and 1 serving of lentils (see below for that recipe).
Serve with 2.5 oz non-fat greek yogurt (optional. Calorie count doesn't include).
This serving with kale, Rated a 4.7 on the Kale Scale.
Petite French Green Lentils
Cut up for roasting:
1 red potato
1 purple potato
1 rutabaga, peeled
1 carrot
1 fennel bulb
1 onion
1 sweet red pepper
1/2 yam, peeled
Mix with
1 tsp brown mustard
2 Tbls olive oil
2 Tbls balsamic vinegar
1 tsp turmeric
1 tsp black pepper
Roast for about 45 minutes.
While the veggies are roasting, saute:
3 oz ham, pre-cooked, cut up
1 onion, diced
Add:
1 oz white wine
4 cups water
2 vegetable bouillon cubes
1 Tbls fresh thyme leaves
5 cloves garlic, minced
1.25 cups of petite french green lentils, rinsed
Bring to boil and then simmer for 30 minutes.
Add:
Roasted veggies1/2 C cooking sherry
1.5 C water
Bring back to boil, simmer for 15-20 minutes.
This lentil recipe serves 6.
