Red Lentils and Kale with Miso

  • Yield: 4 to 6 servings


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


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.

Sabb_Alzheimers Prevention Cookbook

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.