About the Recipe
for a different flavor and even more fiber and protein, try quinoa in place of the brown rice;
quinoa (pronounced KEEN-wah) is a grain native to South America
Ingredients
For lentils and kale:
1 C brown lentils, rinsed
� tsp salt
1/8 tsp ground black pepper
4 C kale, with heavy stems
removed, rinsed and dried
For brown rice:
1 C instant brown rice, uncooked
(for quinoa, follow cooking
instructions on box)
� tsp salt
� tsp dried basil
For onion:
2 Tbsp olive oil
2 C onion, diced
� tsp salt
1/8 tsp ground black pepper
Preparation
1 Rinse lentils thoroughly in a fine wire colander, and
remove any stones or debris.
2 In a 4-quart saucepan, cover lentils with 2� cups
of water. Add salt and pepper. Cover, and bring
to a boil over high heat. Reduce heat. Simmer for
15 minutes (until adding kale in step 5).
3 In another saucepan, bring 2 cups of water to a
boil. Add rice, salt, and basil. Cover, and cook for
10 minutes. Set aside.
4 In a medium saut� pan, warm olive oil over medium
heat and add onion, salt, and pepper. Cook and stir
until the onion pieces become soft and dark brown
(caramelized), but not burnt. If the onions start to
stick to the pan, add a few drops of water and scrape
the onions loose. Keep cooking until onions are
completely caramelized (about 10�15 minutes total).
Remove from pan and set aside.
5 After the lentils have cooked for 15 minutes, lightly
place the kale on top of the lentils. Do not stir.
Cover. The kale will steam while the lentils continue
to cook, for another 15 minutes.
6 When the lentils are tender, but not mushy, mix the
lentils, kale, and caramelized onions in the saut� pan
and stir.
7 To serve, put 1 cup of the lentil mixture, in the form
of a ring, on each of four dinner plates. Fill the
center of each ring with one-fourth of the brown
rice. Serve immediately.