2 cups lentils, rinsed
1 onion, finely diced
4 cloves garlic, chopped
1 (7oz) can fire roasted whole chiles
1 (14.5oz) can diced tomatoes
3 cups chopped kale
1/2 tsp kosher salt
1 tsp ground ginger
1 Tbl cumin
3 cups chicken or vegetable broth
Use a 6-quart slow cooker. Rinse lentils until the water runs clear, and then put the wet lentils into your slow cooker. Add diced onion and the chopped garlic. Add the entire cans of fire roasted chiles and diced tomatoes. Add the kale, dried spices and stir in the broth. Cover and cook on low for 5-6 hours or until the lentils are bite tender and the onion is translucent.
YUM! This will be back in the winter for sure!
1 onion, finely diced
4 cloves garlic, chopped
1 (7oz) can fire roasted whole chiles
1 (14.5oz) can diced tomatoes
3 cups chopped kale
1/2 tsp kosher salt
1 tsp ground ginger
1 Tbl cumin
3 cups chicken or vegetable broth
Use a 6-quart slow cooker. Rinse lentils until the water runs clear, and then put the wet lentils into your slow cooker. Add diced onion and the chopped garlic. Add the entire cans of fire roasted chiles and diced tomatoes. Add the kale, dried spices and stir in the broth. Cover and cook on low for 5-6 hours or until the lentils are bite tender and the onion is translucent.
YUM! This will be back in the winter for sure!
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