Image By Boston Organics
1 cup organic green lentils28oz can diced tomatoes3 cups water1 cup diced onions (about 1 medium onion)1 peeled sweet potato, roughly chopped1 or 2 jalapeno peppers, chopped (or 1/4 tsp crushed red chiles)2 cups sliced carrots (about 2 medium carrots)2 cups diced turnips (1/2 pound)3 cloves garlic, pressed (or 1/4 tsp garlic powder)1 or 1 1/2 cups finely sliced kale leaves1/4 cup grated Parmesan cheese or finely chopped parsley (optional)
salt and pepper to taste
1 cup lentils, rinsed (use gray-green, brown or French) 28 oz can fire-roasted whole or diced tomatoes
3 cups water – See more at: http://www.marlenesmarket-deli.com/?page_id=1419#sthash.ck4ZeUp2.dpuf
Combine lentils, tomatoes, water, onions, sweet potato, peppers, carrots, and turnips in a medium-large saucepan
Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes or until vegetables and lentils are soft. Stir occasionally, breaking up the tomatoes.
Add garlic and kale leaves and continue to simmer until kale is soft. Serve topped with finely grated cheese or chopped parsley, if desired. Season to taste with salt and pepper.
Tested and Approved by Boston Organics (Brittany Roberts)
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This recipe was most recently featured in
Boston Organics Newsletter No. 50 of 2014.