Ingredients
1 cup brown rice
1 cup french lentils
4 cups vegetable stock
1 bunch Lacinato kale, chopped
1 16oz can diced roasted tomatoes
1 small onion, chopped
3 cloves garlic, minced
3 tbsp olive oil
Preparation
Cook brown rice as usual (I steam it). Bring vegetable stock to boil. Add lentils, cook until soft. In a large skillet, saute onions and garlic in olive oil until soft. Add kale. Saute for about two minutes, or until greens get brighter. Add tomatoes. Simmer in tomatoes until kale is soft. Mix together lentils, rice and vegetables in large bowl.
I like to use Better Than Bouillon Mushroom soup stock and Muir Glen Fire Roasted Tomatoes.
