Healthy Living: Hearty Sprouted Lentil Stew with Kale

This is my go-to healthy and hearty recipe for a cold, winter's night. It's simple to prepare, it's packed with vitamins and minerals from the vegetables and–thanks to the sprouted lentils–full of protein, enzymes, and micro-nutrients. It's also vegan and gluten-free. For a creamier soup, feel free to puree half or all of it with an immersion blender (or a food processor) after cooking. It's delicious either way, and tastes even better reheated the next day.

HEARTY SPROUTED LENTIL STEW WITH KALE

Serves 6

2 to 3 tablespoons olive oil
1 small white or yellow onion, diced
2 carrots, peeled, halved, and diced
2 ribs celery, halved and diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes (optional)
Sea salt and freshly ground pepper to taste
1 10-ounce package sprouted green lentils
1 10-ounce can diced tomatoes
1 quart vegetable stock
1 bunch Lacinto (Tuscan) kale, tough stems removed and cut into bite-size pieces

Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and saute for 5 minutes or so until softened, but not brown. Stir in the garlic and spices, and season with salt and pepper. Let cook for 1 minute or so until the garlic is fragrant (but not brown).

Add the lentils, tomatoes (and juices), and vegetable stock and bring the mixture to a boil, stirring occasionally. Reduce the heat to a simmer and let cook for 20 to 30 minutes or until thickened; remove from heat. If you like, you can use a stick blender to puree the soup to your desired consistency. Or feel free to leave it as is.

Stir in the kale and cook over low heat for a minute or two until wilted. Taste, and season generously with salt and pepper. Serve in shallow bowls with crusty bread.