Two weeks ago when I went to ontario I bought some really cute lentils and beans (yes cute!!) and I finally used them today. Additionally,we harvested so much kale and swiss chard at the garden. Organic, uni campus-grown veggies — can’t get more local than that.
Portions : 4
- your favorite oil (i used grapeseed)
- 1 finely chopped onion
- 1 cup of mixed lentils/beans (i bought a 13 organic varieties mix) (soaked overnight, rinsed and drained)
- 4 cup of organic veggie broth (1 pack — 2.50$)
- 1 cup of water
- 1 big tablespoon of tomato paste
- 1 teaspoon of dried thym
- 1 teaspoon of dried oregano
- salt and pepper to taste
- 3 stalks of swiss chard (or more…to taste)
- a few branches of kale (i still have so much at home, please share recipes!)
- Sweat off the onions in oil for 3-5 minutes until fragrant and brown and delicious looking.
- Add tomato paste and stir until well combined.
- Add lentil/bean mix and the veggies broth and water.
- Bring to boil and let simmer for 20 minutes.
- Add swiss chard’s stalk and cook for 5 minutes until partially cooked.
- Add kale leaves and swiss chard leaves for 15-20 minutes.
- Season with salt and pepper.
- Done! You now have a delicious, healthy, vegan, gluten free, filling , in other words…perfect.