Tomato-Lentil Stew with Kale

Tomato Lentil Stew with Kale from Leslie Cerier's cookbook, Gluten-Free Recipes for the Conscious Cook

Serves 4 to 6

This gorgeous and delicious dish is dedicated to my dear friends Mark and Alisa, who love good food—and who don’t eat garlic and onions. Serve it with Amaranth and Corn Flatbread, Corn Fritters, or Corn Muffins. Or, for a heartier meal, serve it alongside Sunny Mountain Rice, Millet and Sweet Carrots, or any of the simple grain dishes in this chapter, or with your favorite pasta with pesto.

3 tablespoons extra-virgin olive oil

2 tablespoons fennel seeds

1 cup brown lentils, rinsed

4 1/2 cups water

3 1/2 cups diced tomatoes

4 cups  tightly packed chopped kale

1 teaspoon dried basil

1 teaspoon sea salt

Heat the oil in a soup pot over medium heat. Add the fennel seeds and cook, stirring occasionally, for 2 to 3 minutes, until fragrant. Add the lentils and cook and stir for 2 minutes to blend the flavors. Pour in the water and bring to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes, until the lentils are soft.

Add the tomatoes and kale. Simmer for 5 to 10 minutes, until the kale is tender to your liking. Stir in the basil and salt. Taste and adjust the seasonings if desired.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier 

www.lesliecerier.com

Have a great organic feast!

Leslie Cerier

www.lesliecerier.com _