Tuscan Garden Lentils
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It doesn't get any easier than this. Lots of fresh veggies simmered with lentils and highlighted with Tasty Tuscan Green Kale. This one pot go-along is just as at-home next to pot roast, as it is fried chicken.
What You'll Need
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup finely chopped onion
- 1 cup dried lentils, rinsed and drained
- 3 cups beef broth
- 3 cups water
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups green kale (we used Tasty Tuscany)
What to Do
- In a large soup pot heat oil over medium heat and cook carrots, celery and onion about 6 to 8 minutes, or until tender, stirring occasionally.
- Stir in remaining ingredients except kale and bring to a boil over high heat.
- Reduce to low, cover and simmer 45 to 50 minutes, or until lentils are tender, stirring occasionally. Stir in kale last 15 minutes of cooking.