Red Lentils And Kale With Miso Food

RED LENTILS AND KALE WITH MISO

Red Lentils and Kale with Miso image

Provided by Dr. Marwan Sabbagh

Categories Dinner Lunch Kale Lentil Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup dried red lentils, rinsed
4 cups Brain-Boosting Broth
3 cloves garlic, chopped
1 sweet potato, peeled and chopped
2 celery stalks, chopped
1 yellow onion, chopped
2 cups Roma tomatoes, chopped
1 tablespoon white miso
1 bunch kale, stemmed and chopped
Salt and freshly ground black pepper
6 fresh sage leaves, finely chopped, plus extra for garnish
1 sheet nori, julienned, for garnish

Steps:

Place the lentils in a large saucepan and cover with 1 1/2 cups of the broth. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 2 1/2 cups of broth. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the nori, and serve.

RED LENTILS AND KALE WITH MISO

Red Lentils and Kale with Miso image

This dish draws on both Mediterranean and Asian influences and uses the very different flavors of sage, miso, and nori in complementary ways. It's a brain-healthy recipe: legumes such as lentils are a key component of the Mediterranean diet, both kale and onions are good sources of polyphenol antioxidants, and sweet potato supplies a dose of beta-carotene.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 cup dried red lentils, rinsed
4 cups Brain-Boosting Broth
3 cloves garlic, chopped
1 sweet potato, peeled and chopped
2 celery stalks, chopped
1 yellow onion, chopped
2 cups Roma tomatoes, chopped
1 tablespoon white miso
1 bunch kale, stemmed and chopped
Salt and freshly ground black pepper
6 fresh sage leaves, finely chopped, plus extra for garnish
1 sheet nori, julienned, for garnish

Steps:

Place the lentils in a large saucepan and cover with 1 1/2 cups of the broth. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 2 1/2 cups of broth. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the nori, and serve.
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