Lentil Medley

I only recently had lentils for the first time. Though I do not eat them often, they make a great versatile filler to almost any meal. This dish can either be served as a side or a main dish and goes together quickly and spends most of its time simmering.

• 2TB safflower oil
• 2 cloves garlic, minced
• 1 small onion,chopped
• 2c carrots, chopped
• 1c uncooked lentils
• 1 bunch kale, chopped
• 2c veggie stock
• 1 jalapeno pepper, seeded and chopped (optional)
• 2 medium tomatoes, chopped
• Juice from 1 lemon
• 1 TB olive oil

1. Heat safflower oil over medium heat then add garlic and onion. Continue to heat until fragrant.
2. Add carrots and  cook until tender. Add lentils and stir until coated. Continue to cook for 5 minutes.
3. Add vegetable stock, tomatoes and kale. Let cook until kale starts to wilt. Add pepper and bring to a boil, cover and reduce to a simmer for about 30-45 minutes. Stirring occasionally. 
4. When lentils are almost tender, remove cover and increase heat and continue to cook until liquid is mostly evaporated. 
5. Remove from heat and let sit for 5minutes. Add lemon juice and oil, toss and enjoy! 

Don't worry if you have leftovers, these are the perfect addition to salads, soups and wraps!