I seriously love everything about this recipe; the lentils and miso are so warming, and the kale adds texture (and extra nutritional value!) to this lunch or dinner dish. This dish is also suitable for those with gluten, dairy, and nut allergies, and is vegan if the base broth is made with water instead of animal stock. Image and recipe via Epicurious.
Ingredients:
Yields 4-6 servings
- 1 cup dried red lentils, rinsed
- 4 cups Brain-Boosting Broth
- 3 cloves garlic, chopped
- 1 sweet potato, peeled and chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 2 cups Roma tomatoes, chopped
- 1 tablespoon white miso
- 1 bunch kale, stemmed and chopped
- Salt and freshly ground black pepper
- 6 fresh sage leaves, finely chopped, plus extra for garnish
- 1 sheet nori, julienned, for garnish
For instructions, go here.
