Wednesday, October 27, 2010

Sweet Potato Lentil Stew and Kale Chips

Good Evening!

The northwest fall is in full swing here.  I have officially turned on my heat.

To deal with the cold, wet weather I have been eating a lot of warm, wholesome food.  Lots of stews and soups and food that sticks to my bones.  

I have also been trying new ways to eat my greens.  These kale chips are such an easy way to satisfy my salt cravings and eat a whole bunch of kale in one sitting.  I have literally eaten an entire bunch of kale in less than 20 minutes.  Yea for leafy greens!

Eet Smaakelijk

Sweet Potato Lentil Stew
Courtesy: "The Kind Diet"

1/4 Cup safflower oil
1 Medium onion, diced
2 Small tomatoes, diced
1 Teaspoon minced fresh ginger
1 1/2 Teaspoon turmeric
1 Teaspoon cumin
1 Teaspoon ground coriander
1/2 Teaspoon ground cinnamon
1/8 Teaspoon cayenne
Sea salt
2-3 Medium sweet potatoes, peeled and cut into 3/4 " cubes
7 Cups vegetable broth
1 Cup brown lentils

Heat the oil over a medium heat in a large, deep pot.  Add the onion and cook, stirring frequently, for two minutes or until the onion starts to soften.  Stir in the tomatoes and ginger and cook for three minutes.  Stir in the turmeric, cumin, cinnamon, cayenne, and a small pinch of salt.  Cook and stir for 2 minutes, then taste for seasonings.  

Add the sweet potatoes, broth and lentils.  Stir well, and bring to a boil over high heat.  When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Kale Chips
Courtesy: Me...and a whole bunch of websites

1 Bunch kale
Olive oil
Lemon juice

Preheat the oven to 300 degrees F.

Cut out the stem and tough center ribs of the kale.  Chop or rip into smallish pieces, no smaller than a 1x1" square.  Wash and dry very well.

Place kale in a large bowl and toss with about 1 teaspoon of olive oil and about 1/2 teaspoon lemon juice, use more or less depending on the amount of kale you have.  Season with sea salt.

Place your kale, in a single layer, on a baking sheet that has been lined with parchment paper.

Cook for about 10 minutes in the oven.  You want to cook them until the kale is crisp and no longer "wet."

Good luck allowing them time to cool to put into a bowl.

Kale Chips Before the Oven

Kale Chips After the Oven

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