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Name: Lentil Savoy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 3/4 c Lentils; 1/2 -1 Tbsp; 1/2 Head purple kale (aka salad; 1 1/2 + cups well-spiced veggie; 1 Red bell pepper; 1/2 lb Mushrooms

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INGREDIENTS

3/4 c Lentils
1/2 -1 Tbsp
1/2 Head purple kale (aka salad
1 1/2 + cups well-spiced veggie
1 Red bell pepper
1/2 lb Mushrooms

Servings

INSTRUCTIONS

1. Rinse lentils and cook in 1 1/2 cups of veggie stock. (I used a rice cooker for this step.) 2. While the lentils are cooking cut the stems off of the kale. Chop stems into 1/2 - 1 inch peices 3. Chop the red bell pepper. 4. Put pepper and stems in large pan with enough stock to cover the bottom of the pan (1/4"?) and cook on medium for a couple of minutes then turn flame all the way down. 5. While the peppers etc. are cooking wash and chop mushrooms. Add to pan. 6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end of step 5.) pour the lentils into the pan. If you are using the rice cooker, just shut it off manually - dont wait for it to finish. 7. Add cinnamon and other spices (see note). Stir mixture in pan then add the kale leaves on top - this will steam the leaves, dont mix them in. 8. Cook for another 15 minutes or so until the leaves have a buttery taste. 9. Remove the kale from the top and serve separately. Have some black pepper available on the table for the lentil stew. Try the kale leaves with some nutritional yeast... NOTES: * If you dont have stock handy try adding alot of spices in step 7. Try oregano, chile passilla, roasted garlic, etc. * Use wild mushrooms if at all possible - they are more expensive than buttons (unless you or friends go mushrooming) but are worth it for the extra taste. (IMHO, of course. ;-) * Purple kale - you know, the type they use as a decoration in salad bars... Shared by J. Ari Kornfeld From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Lentil Savoy

3/4 c Lentils
1/2 -1 Tbsp
1/2 Head purple kale (aka salad
1 1/2 + cups  well-spiced veggie
1 Red bell pepper
1/2 lb Mushrooms

1. Rinse lentils and cook in 1 1/2 cups of veggie stock. (I used a rice  cooker for this step.)    2. While the lentils are cooking cut the stems off of the kale. Chop stems  into 1/2 - 1 inch peices    3. Chop the red bell pepper.    4. Put pepper and stems in large pan with enough stock to cover the bottom  of the pan (1/4"?) and cook on medium for a couple of minutes then turn  flame all the way down.    5. While the peppers etc. are cooking wash and chop mushrooms. Add to pan.    6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end of  step 5.) pour the lentils into the pan.  If you are using the rice cooker,  just shut it off manually - dont wait for it to finish.    7. Add cinnamon and other spices (see note).  Stir mixture in pan then add  the kale leaves on top - this will steam the leaves, dont mix them in.    8. Cook for another 15 minutes or so until the leaves have a buttery taste.    9. Remove the kale from the top and serve separately.    Have some black pepper available on the table for the lentil stew. Try the  kale leaves with some nutritional yeast...    NOTES: * If you dont have stock handy try adding alot of spices in step 7.  Try oregano, chile passilla, roasted garlic, etc. * Use wild mushrooms if  at all possible - they are more expensive than buttons (unless you or  friends go mushrooming) but are worth it for the extra taste. (IMHO, of  course. ;-) * Purple kale - you know, the type they use as a decoration in  salad bars... Shared by J. Ari Kornfeld    From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 2 Servings

Calories: 146
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 10.8mg		0 %
Potassium 937.3mg		25 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 16.6g
Protein 11g		16 %
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Calories per serving: 146

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