Meat Lite: Lentil, Kale and Chorizo Stew

Name: Meat Lite: Lentil, Kale and Chorizo Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 710 milliliters chicken stock (you know I prefer homemade); 43 grams dried chorizo sausage, diced small; 1 small head Tuscan kale (aka cavalo nero, black kale, lacinato kale or dinosaur kale), roughly chopped; 227 grams French lentils; 1 Tbsp olive oil; 2 smalls onions, diced, divided; 6 servings Romano cheese, shaved, for serving; 1 teaspoon salt; 1 large shallot, minced; 4 smalls Yukon gold potatoes, quartered and cut into 1/4-inch thick slices

Meat Lite: Lentil, Kale and Chorizo Stew might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 440 calories, 28g of protein, and 15g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up tuscan kale, yukon gold potatoes, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat 1 teaspoon oil over medium heat and add the chorizo, stirring occasionally until the fat has rendered and the oil looks orange.

Ingredients you will need

Chorizo

Orange

Cooking Oil

Add 1 diced onion and the shallot, and cook, stirring occasionally, until the onions and shallots soften, about 10 minutes. Cover with the stock, add the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

Ingredients you will need

Bay Leaves

Shallot

Lentils

Onion

Stock

Add the potatoes, add a little water to cover if needed, add the salt, and cover again. Cook for another 30 minutes.

Ingredients you will need

Potato

Water

Salt

Meanwhile, heat the other 1 tablespoon of olive oil over medium-low head in a wide skillet and add the remaining onion. Cook until the onion begins to caramelize, about 20 minutes. Increase the heat to medium-high, add the kale, a heavy pinch of salt, and cook, stirring frequently, until the kale wilts down, about 5 minutes.

Ingredients you will need

Olive Oil