We love lentils. This superfood is full of polyphenols, high in protein and is a good source of iron and fiber. They are also good for your bones with 35 grams of calcium per cup. On top of this, they are delicious. Try this warming and flavorful lentil stew with lentils, leafy greens and herbs and spices.
1 ½ cup beluga lentils (or other small, dark variety), rinsed and drained
4 cups vegetable stock
1 onion, finely chopped
3 medium garlic cloves, crushed
1 tbsp mild curry powder
1 celery stalk, chopped
2 medium carrots, chopped
1 jalapeño, finely chopped
1 lb leafy greens (such as watercress, kale, beet greens, spinach, or a mix), washed and chopped
3 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
1 tbsp apple cider vinegar
In a saucepan, add the lentils and enough stock (or water) to cover lentils. Bring to a boil and skim off any foam on top and cook over medium heat for 15- 20 minutes until the lentils are just cooked.
In a large skillet, add chopped onions, garlic, celery, carrots, and jalapeno. Add some water/stock and cook for 5-10 minutes until vegetables are tender. Add the greens and cook for 1-2 minutes, covered until wilted. Add 1-2 ladles of the lentils to the vegetables and stir to combine. Pour the mix into the saucepan with the lentils, stir well and bring to boil. Cook for a few minutes until desired thickness. Stir in the apple cider vinegar and season to taste. Garnish with coriander and serve.