Vegetarian

CASARANDA - LENTIL STEW WITH KALE and POTATOES is for Soup.

CASARANDA - LENTIL STEW WITH KALE and POTATOES takes 25 minutes to prepare.

CASARANDA - LENTIL STEW WITH KALE and POTATOES takes 90 minutes to cook.

CASARANDA - LENTIL STEW WITH KALE and POTATOES makes 10 servings.

The ingredients for CASARANDA - LENTIL STEW WITH KALE and POTATOES are:

one large sweet onion
five to six large cloves of garlic
one large carrot
two stalks of celery
three medium-sized russet potatoes
one small cayenne pepper
6 Tablespoons extra virgin olive oil
1 1/2 cups Lentils de Puy
1/2 cup brown or green lentils *
2 Tablespoons fresh thyme (or 1 Tablespoon dried thyme)
1 tsp ground turmeric
1 bay leaf
1 quart Imagine No-Chicken Broth (onion-based veggie broth with no tomato)
1 cup white wine
about 2 cups water
fresh kale (about 7 oz., including stems)
salt to taste (about 1 Tablespoon)
freshly ground black pepper to taste (about 1 Tablespoon)
3 Tablespoons red wine vinegar

* you can use whatever mixture of lentils you wish to add up to two cups. I like using mostly de Puy lentils because they hold their form so well but adding a small amount of brown lentils (which tend to disintegrate more) for texture.

Here is how you make CASARANDA - LENTIL STEW WITH KALE and POTATOES:

1. Skin the onion and finely chop it. Skin the garlic cloves and mince them. Wash the carrot and celery and slice them (1/4 inch thick pieces). Scrub the potatoes then chop them into bite-sized pieces. Finely mince the pepper.2. Heat a large soup pot over medium heat (medium low on a gas range), adding the extra virgin olive oil. When hot, add the onions, garlic, carrot, celery, potatoes, and minced pepper. Stir frequently until the onions start to turn transluscent. At this point, add the lentils and stir them in until they are coated in oil. Add the thyme, turmeric, and bay leaf, mixing well.3. Add the No-Chicken Broth (or other onion-based vegetable broth with no tomato) and the white wine, stir well. Bring to a simmer. Turn heat to around medium-low (where it will hold a low simmer) and cover. Simmer for 45 minutes, stirring occasionally and adding a little water when necessary (I ended up adding about 2 cups), since the lentils will absorb a lot of liquid.4. Wash the kale, remove the stems, and tear the leaves into bite-sized pieces.5. After 45 minutes of simmering, add the salt and pepper to taste. Add the red wine vinegar and kale, then mix well. Simmer for an additional 45 minutes, stirring occasionally. Serve with a hearty whole-grain bread or rolls, toasted (the grains will complete the protein). Enjoy!Serving Size:?10 1-cup servingshttp://melissaraydavis.hubpages.com/hub/Lentil-Stew-Recipe-Kale-Potatoes

The nutritional information for CASARANDA - LENTIL STEW WITH KALE and POTATOES is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 208.1

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 404.5 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 5.6 g
• Protein: 5.6 g

The dietary needs meet for CASARANDA - LENTIL STEW WITH KALE and POTATOES is Vegan