Red Lentils and Kale with Miso
- Yield: 4 to 6 servings
Ingredients
- 1cup dried red lentils, rinsed
- 3 cloves garlic, chopped
- 1 sweet potato, peeled and chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 2cups Roma tomatoes, chopped
- 1tablespoon white miso
- 1bunch kale, stemmed and chopped
- Salt and freshly ground black pepper
- 6 fresh sage leaves, finely chopped, plus extra for garnish
- 1sheet nori, julienned, for garnish
- Brain-Boosting Broth
- 8quarts water
- 3 carrots, coarsely chopped
- 2 white onions, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 bulbs fennel, coarsely chopped
- 1 parsnip, coarsely chopped
- 12 cloves garlic, chopped
- 1/4cup fresh ginger, peeled and chopped
- 1/2bunch fresh flat-leaf parsley, stems only
- 1bunch green onions, green and white parts
- 1stalk fresh lemongrass, cut in half lengthwise
- 1tablespoon salt
- 1teaspoon black peppercorns
- 2 cloves
- 1teaspoon dried oregano
- 1teaspoon dried rosemary
- 1 bay leaf
Instructions
For Brain-Boosting Broth: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Turn down the heat to maintain a gentle simmer and cook, uncovered, for 2 hours. Strain the broth through a fine-mesh sieve. Use immediately, refrigerate for up to 5 days, or freeze for up to 1 month.
For lentils: Place the lentils in a large saucepan and cover with 11/2 cups of the broth. Bring to a simmer over medium heat and cook, uncovered, until the lentils are tender, about 25 minutes. Stir in the garlic, sweet potato, celery, onion, tomatoes, and the remaining 21/2 cups of broth. Continue to cook, uncovered, for about 20 minutes, or until the sweet potato is tender. Stir in the miso, kale, and sage. Season to taste with salt and pepper, ladle into bowls, garnish with the nori, and serve.
Reprinted with permission from The Alzheimer’s Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Caren Alpert.
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