Smoky Lentils with Kale

This recipe is a bit funny to me because it doesn't look particularly appetizing.  But fear not!  I don't eat food that tastes bad.  I had some lentils.  I had some kale.  I wanted to add some caramelized, sweet onion, so I did.  I actually cooked the lentils first, didn't use them all in the recipe, but stored in the fridge for later use.  This side dish is packed with protein, veggies, and calcium.  Win-win... win.  Made two servings but can easily be doubled.  The onions, red bell and coriander added a bit of sweetness to this smoky, savory dish.  I ate it as a main meal, so it's all gone.  Sorry for not sharing, but you know me (oink).

Use your favorite variety of lentil!

Ingredients:
1 small yellow onion, or 1/2 large one, chopped
4 cups of kale, chopped, washed and drained
1 cup of cooked lentils, any color you like
1 small red bell pepper, chopped
2 T canola or safflower oil (these two withstand high heat)
1/4 tsp. cumin
1/4 tsp. ground coriander
1/8 tsp. salt
1/8 tsp. garlic powder
pepper

What  to do:
Heat oil in a large skillet, saute onions for about 10 minutes until they start to brown and caramelize.  Add in chopped red bell pepper, kale, spices and salt.  Saute 3-4 minutes more for the kale to wilt.   Add in cooked lentils and pepper to taste.  Heat through and serve with a side of brown rice, for some whole-grain action!

(Note: for extra flavor, boil the lentils in vegetable stock instead of water)

This recipe shared on Amee's Savory Dish