Leafy Lentil Ratatouille

Good afternoon! Before I fall into a food coma, I thought I would make a quick post on my slapdash lunch creation.

I know I know, it’s not the most photogenic thing in the world, but it still deserves a name! I call it…

Leafy Lentil Ratatouille (Serves 2-3)

Ingredients:

* 1/4 cup lentils, rinsed
* 1/4 cup onions, diced
* 1/2 cup broccoli (florets and stems), chopped
* 3/4 cup crushed tomatoes
* 1 cup lentil water (alt: hot water or vegetable stock)
* 1 large kale leaf, chopped
* leaves of one small beet, chopped

Condiments:

* EVOO
* 1 tablespoon BBQ sauce (I used Organicville Tangy BBQ variety)
* 1 tablespoon hummus (I used Sabra Roasted Pine Nut variety)
* 1/2 avocado
* a few shakes of nutritional yeast
* S & P to taste
* other seasonings of choice (I used my Omega-3 Shaker with herbs and milled flax seed)

Directions: Cook the lentils by simmering them for 30-45 minutes in a pot with enough water to cover by an inch or so.

Meanwhile, get started on the sauce. In another EVOO’d pot on medium heat, sauté the onions with some salt, and then put in the broccoli. Continue to season as you proceed. Add some water if the broccoli looks too dry. Pour in the crushed tomatoes and add the spoonfuls of BBQ sauce and hummus. Also add in the avocado and mash it up into the sauce. Your tomato sauce should look rather opaque now! To thin out the sauce, I added some hot water from the lentil pot, which by then had been cooking for a good 20 minutes already. Let the sauce simmer.

When the lentils are ready, drain them and add them to the tomato mixture. By now it should be relatively thick; if it’s still too thin, let it simmer for 5-10 more minutes or turn up the heat.

Right after you turn off the fire, add the kale and beet greens.

I added them last minute to prevent them from wilting too much. Sprinkle on the nooch and combine well. I served mine over chopped romaine, with a slice of bread.

My bread was the last slice of the loaf. I LOVE LOVE LOVE the end pieces of bread loaves. They’re my favorite because they’re so crusty! In our family we call it the butt(s?) of the loaf 😆

It’s definitely not your traditional ratatouille, and I am being risky by even calling it one at all. My bowl was brimming with oodles and oodles of kale, beet greens, and romaine, cooked over raw. I could barely even tell there was any tomato in there 😀 Whatever this is called, it sure did satisfy my hunger for leafy greens! It was also very tasty to boot.

By the way, the avocado was totally a spur of the moment add-in, but it made everything a little creamier and richer! I will definitely be using my avocados in soups and stews like this from now on.

Have you ever had beet greens before? This was my first time buying beets with the leaves still attached. When I ripped off a piece, I noticed that it had a slight bitter taste. Well I suppose that’s why the roots are so deliciously sweet… all the plant’s sugar is stored in there 🙂 Chard stems are also kinda bitter, but I still enjoy eating them!

P.S. Thanks for reading!! Remember to check back or add me to your Reader. My homemade bean burger recipe is coming soon 😉

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3 Responses to Leafy Lentil Ratatouille

  1. Jenny says:

    I think Leafy Lentil Ratatouille is the PERFECT name. 🙂 This and all of your salads in your posts below look really good. And I’m a pretty picky salad person. There has the be the right kind of stuff going on, and avocado definitely makes it almost a sure-fire winner. Plus, I like it best with tofu and tempeh or lentils, etc. I have never eaten beet greens in a salad, but I have thrown them in my juicer. I will try it in my salad sometime.

    BTW, I answered this on my blog – I don’t have a tofu press, but I would really like to have one. I just squeezed it with my hands, then put it between two plates and squeezed. Then an amazing amount of water came out of it while it was in the freezer. I think the freezing really made the difference.

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