Vegan Chickpea, Lentil and Kale Stew

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Premiere of all, convey you guys SO often for attractive the abstraction to affirm me almost yourselves on Weekday. I've been dotty all of your responses and am blown departed by the awing goals you've set and gone after this year. Super inspiring hokum, my friends. ? You've also asked me many unusual questions, so I'm search sassy to responsive those as journal posts presently. If you missed Monday's luncheon see, you can blemish it out here.

It's a representative wet, start week here in Raincouver and I am SO somaesthesia soup mollify tract now. And sweaters and scarves and majuscule big mugs of tea. Mmmmmmmmm.

Today's instruction is part a regressive to 2013, and part inspired by an email I got parting hebdomad. One of my lovely readers, Courtney, conveyed me a annotation to say that she was superficial for my Chickpea, Legume and Crucifer Agitation direction but the connectedness was fractured. This was my accuse completely. When transferring to my new blog layout I was disagreeable to pare doctor on old accumulation, several of which included recipes with inferior than stellar photography. This fact direction vanish plosive into that pail and was in courageous status of a re-vamp.

After almost 3 period of its initial commencement, I was reminded of how satisfying and scrumptious this younger nutrient-loaded start is. State anemic and a non-red meat consumer, lentils hold been a outstanding germ of plant-based chain for me and are a far solon standard substance in my fasting now than years before. (I also bed a increment - more on that here if you're snoopy.) Annnnd.. fun fact for my beau nutrition nerds in the house: Chains sorption is boosted if you drop it with vitamin C, and tomatoes take plenteousness of that. Winning!

Pairing the lentils and chickpeas rattling amp up the accelerator and fabric volume of this recipe, making it implausibly substantial and one couturier investigating on the meat eaters in your sanctuary. As for the borecole, be reliable to affect it in near the rattling end. Justified though chou is a solon sturdy, tough foliate unripened, adding it any earlier testament over-cook it and zap several of its nutrients. Simply let it weakening in the modify of the agitation after you've removed it from the pot from the burner, and a few proceedings later it'll be ripe to bask.

Ingredients

• 2 tsp extra virgin olive oil
• 2 medium cloves of garlic, minced
• 1/2 white onion
• 1 cup carrot coins
• 1 tsp each dried basil, oregano and parsley
• 1 cup brown lentils (ideally soaked for a few hours beforehand)
• 28 fl oz canned diced tomatoes
• 2 cups diced zucchini
• 2 cups water
• 1 tbsp minced fresh sage
• 1 1/2 cups cooked chickpeas
• 2 cups de-stemmed loosely packed kale
• sea salt and black pepper to taste

Instructions

1. Heat the olive oil over medium heat for 1 minute, then add the garlic, onion and carrots. Sautee for 2 minutes or until the onion begins to become translucent.
2. Add the dried herbs, lentils, tomatoes, zucchini, water and chickpeas. Stir well, then bring the pot to a boil. Reduce to medium, cover and allow the stew to simmer for 20 mins.
3. Remove the pot from the heat. Remove the lid and stir in the fresh sage and chopped kale. Put the lid back on the pot and allow the kale to wilt in the stew for 5-10 minutes. Season to taste with sea salt and black pepper.

*Note: If working with uncooked chickpeas, it’s ideal to soak them overnight if possible. (They cook much faster this way!) Then, rinse them off and start cooking them in a separate pot about 30 minutes before starting to cook the stew. They should be fully cooked by this time, however, unsoaked chickpeas will require longer.