Easy Lentil and Kale Ragoût
- 1/3 cup lentils
- 1 tablespoon of extra virgin olive oil
- 1/4 red onion, chopped
- 3 large or 4 small kale leaves (I used red and dinosaur varieties), roughly chopped
- 1/2 cup prepared tomato basil pasta sauce (more or less depending on how “saucy” you want it)
- dried herbs and ground flaxseed to taste (any dried seasonings would work)
- s&p to taste
Step 1: Rinse and drain the lentils. Add to a pot with 4 cups of hot water. Simmer for 45 minutes or until lentils are soft and chewy.
Step 2: Meanwhile, as the lentils finish cooking, prep the kale. With EVOO in the pot, add onions and saute until caramelized. Add the kale and allow a minute or two for it to wilt. Once they’ve reduced in size, add the tomato pasta sauce. Stir and incorporate well.
Step 3: Drain the cooked lentils and then pour into the pot with the kale. Mix well and season to taste.