Mediterranean Tomatoes & Red Lentils

Ingredients:

  • 3 Cloves of garlic

  • 1 cup of kale; chopped

  • 1 1/2 cups (or 1 can) of crushed tomatoes

  • 1 Cup of REd Lentils

  • 1 jar of sundried tomatoes in olive oil

  • 4 cups of vegetable stock

  • 2 tablespoons of red wine vinegar

  • 1 tablespoon of agave

  • 1 teaspoon of onion powder

  • 1 teaspoon of paprika

  • 1 teaspoon of parsley

  • 2 teaspoons of dill

  • salt and pepper to taste


Instructions:

  • pulse sundried tomatoes (with oil) and garlic cloves in blender to roughly chop

  • place red lentils, vegetable stock, and crushed TOMTATOEs into a medium sized pot

  • stir until combined and bring to a boil; cook for 15 Minutes

  • lower heat, bring to a simmer and add in spices, sundried tomato/garlic mixture and chopped kale

  • add red wine vinegar, salt and pepper to taste; cook for 10- 15 more minutes or until preferred texture

  • enjoy over toasted bread, mashed potatoes or rice (optional)

Options for use: enjoy immediately, refrigerate for up to 7 days or freeze for up to 6 months