Recipe Instructions:
INGREDIENTS
⅔ cup lentils, soaked
½ onion, chopped
2 scallions, chopped
1 bunch parsley, thinly chopped
1 cup kale, chopped
½ cup cabbage, chopped
⅔ cup broccoli, chopped
1 tsp crushed red pepper
1 grated tomato
1 grated red pepper
1 grated carrot
1 tbsp grated ginger
1 tsp mint, dried
3 garlic cloves, minced
3 cups water
salt and black pepper
2 tbsp olive oil
1 mushroom, chopped
INSTRUCTIONS
Saute the garlic and onion with olive oil and add the grated pepper, tomato, ginger and carrot.
Add in the chopped cabbage, stir in the lentils and the crushed pepper and mint. Then add a generous amount of salt and the three cups of water. Cover the pot with a lid, bring to a boil, then reduce the heat and cook for about 15 minutes or until the lentils are tender.
Add in the broccoli, kale, scallions and mushrooms. Cook for 3-4 more minutes, and adjust for salt and water if needed
Turn the heat off and sprinkle the chopped parsley and black pepper if desired.
