Bean, lentil & kale bake
This is a recipe that my mother in law made for dinner when I was over at her place for antipasto weekend last month. I believe that all food made with kale (like this recipe and this one) holds a place of unrivaled virtue. It makes me feel like a health-nut superstar when I eat it, and I am always happy to add to my kale repertoire.
As a side note, I have also started adding kale to my breakfast smoothies this week after hearing about that fabulous idea from my sister in law over the weekend. You should try it, too; you’ll be surprised at how good it is (make sure to check your teeth for green before you leave the house!).
Aren’t I lucky to have these two wonderful women as the in-laws in my life? Both perfectly sweet and a wealth of nutritional inspiration.
Cheesy bean & lentil bake
1 cup dried green lentils (du Puy lentils), rinsed
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1 can (28 oz) diced tomatoes
4 cups chopped kale (stems removed)
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1 can (19 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
Cook lentils in 3 cups of water for 20 to 30 minutes until soft. Drain and set aside. Meanwhile, in a large frying pan, heat oil over medium heat and cook onions and garlic until softened. Add tomatoes, seasoning and black beans to the pan along with the kale. Simmer for a few minutes. Drain lentils and add those as well. Spoon the bean and kale mixture into a casserole dish, top with cheese and bake at 375F for 20-30 minutes. Serve with brown rice.