|10 min||5 min||4|
|1 tbsp||Garlic (minced)|
|1 gm||White onion (diced)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1 cup||Cremini (Italian) mushroom (sliced)|
|1 bunch||Kale (or collard greens, Swiss chard, rapinini, dandelion)|
|1 can(s) (16 oz)||Diced tomatoes, canned|
|1 can (14oz)||Lentils, canned (or navy beans or chickpeas)|
|1/2 cup||Vegetable stock/broth|
|1 tbsp||Oregano, ground|
|1 tsp||Sea salt|
|1 tsp||Black pepper|
1. Heat ghee in a deep skillet and add onions and garlic, cook till soft.
2. Add vegetables and cook on med-high until almost done.
3. Add greens, lentils, tomatoes, spices and reduce heat to low.
4. Cook until the greens are wilted and the other veggies are all fork tender, about 2-5 minutes.
Other vegetables options are 1 sweet potato (diced) , 2 cups squash (diced), 2 cups broccoli, 2 cups cauliflower
Serve the beans over a whole grain side dish like quinoa, brown rice, amaranth, whole wheat couscous, wheatberries or millet to make a complete meal.
are an important source of plant-based protein and are high in fiber!