Red Lentils and Kale with Miso
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- salt and freshly ground black pepper
- 1 tablespoon white miso
- 2 celery stalks, chopped
- 3 cloves garlic, chopped
- Carbohydrate 34 g(11%)
- Fat 1 g(2%)
- Fiber 7 g(28%)
- Protein 11 g(22%)
- Saturated Fat 0 g(1%)
- Sodium 762 mg(32%)
- Calories 179
Preparation Place the lentils in a large saucepan and cover with 1 1/2 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 2 1/2 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. Reprinted with permission from The Alzheimer's Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
Preparation Place the lentils in a large saucepan and cover with 1 1/2 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 2 1/2 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. Reprinted with permission from The Alzheimer's Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan, © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
