Lentils And Kale Stew

• 1 cup dried lentils
• 4 cups vegetable broth
• 3 cloves garlic, chopped
• 1 large sized potato, peeled
• 1 large parsnip, peeled and chopped (this was very fragrant and on the sweet side; you might prefer to use a carrot)
• 2 celery stalks, chopped
• 1 yellow onion, chopped
• 1/2 32oz can of whole tomatoes, with their juice, roughly chopped
• 6 or 7 sage leaves, chopped
• 1 bunch kale, stemmed and roughly chopped
• Sea salt and pepper to taste

1. In a large saucepan, bring the lentils and half of the broth to a boil over high heat; reduce heat and simmer, covered, until lentils are tender, about 20 minutes. Stir in the remaining broth, tomatoes, and all vegetables except kale. Continue to cook, covered, about 20 minutes until the parsnip is tender. Stir in the kale and sage and continue to simmer, uncovered, about 5 more minutes. Season to taste with salt and pepper and serve with a side of flat bread!

dried lentils, vegetable broth, garlic, potato, parsnip, celery stalks, yellow onion, tomatoes, sage, kale, salt

Taken from www.epicurious.com/recipes/member/views/lentils-and-kale-stew-51321631 (may not work)