Watch out world, Kat is about to add another bean under her belt! Remember the bean mausoleum? Somewhere on the back of that shelf, there is a Tupperware container of dried lentils that is about to see the light of day. This is momentous because I don't really cook with lentils. Now that I think about it, even though I almost always have them on hand, I don't recall actually adding them to a recipe. Until now.
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 medium onion, chopped
- 2 large celery stalk
- 2 large carrots, sliced
- 8 ounces mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Freshly ground black pepper
- 8 to 12 ounces cooked chicken, diced
- 4 cups chicken broth
- 1 cup dried lentils, picked through
- 4 cups kale, ribs and stems removed
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook until the onions are soft.
- Add the carrots and celery. Continue cooking about 5 minutes.
- Stir in the mushrooms and cook another two to three minutes.
- Add the chicken, lentils, thyme, oregano and chicken broth. Bring to a boil.
- Reduce the heat, cover and simmer for about 30 minutes until the lentils are tender.
- Drop the chopped kale on top of the stew. Cover and simmer for 5 to 10 minutes until the kale softens.
- Stir through and season to taste with salt and pepper.