Honest Earth® Kale & Lentil Bowl
- 1 bag (26 ounces) Honest Earth® Creamy Mashed Potatoes with Butter & Sea Salt
- 1 gallon hot water
- ½ cup extra virgin olive oil
- 3 pounds onion, chopped
- ½ cup garlic, chopped
- 2 tbsp salt, divided in half for cooking the lentils and for finishing as needed
- 2 tbsp pepper, divided in half for cooking the lentils and for finishing as needed
- 1.5 quarts low-sodium vegetable stock
- 3 pounds red lentils, rinsed
- 1 #10 can roasted diced tomatoes
- 1.5 pounds kale, washed and roughly chopped
- 2 cups grated parmesan cheese, optional
- In a large bowl, add the hot water and whisk in the potatoes. Allow to hydrate for 1 minute.
- In a pot, heat the olive oil over medium-high heat. Add the onion and sauté, stirring until tender. Stir in the garlic and half of the salt and pepper; cook until fragrant, about 30 seconds. Add the vegetable broth, tomatoes, and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, aout 15-20 minutes. Stir in the kale and remove from heat. Hold hot for assembly.
- Place ½ cup of the mashed potatoes into a bowl and top with ½ cup of the Lentil Kale Stew. Finish with a sprinkle of parmesan cheese before serving.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=12546