It's part soup, part stew, kind of almost risotto-ish. It's Tuscan Lentil Stoup, and it's here to kick off my 30 Days of Vegan Dinners Extravaganza!
After a month of eating waay too much bread, sugar, butter, cookies, and treats, I think it's time to get back to eating normal foods. And normal around here means veggies. And rice. And beans. And tofu. And things not made by Nabisco.
Here we go!
Tuscan Lentil Stoup:
1 c. brown lentils
1 c. brown rice
1 onion, chopped
1 tsp. olive oil
3 cloves garlic, minced
1 bell pepper, diced (I used about 7 mini peppers; sometimes those things are cheaper than buying a few big ones!)
3 large leaves of dino kale, chopped finely
1/2 bottle white wine (about 1.75 cups)
4-5 c. vegetable broth
In a large pot, heat the oil to medium and add the onions and garlic. Stir it around for a couple of minutes, until the onion is cooked through. Add the peppers and stir a bit more. Add the lentils and the rice, and the wine. Breathe in the deliciousness. Then add the broth, and let it cook for 20-25 minutes. (until most of the water is absorbed) Add the kale and cook for 5 more minutes, then eat!
Serve with salt and pepper to taste.