Lentil Pilaf With Kale

1. 1

   Cook brown rice as usual (I steam it). Bring vegetable stock to boil. Add lentils, cook until soft. In a large skillet, saute onions and garlic in olive oil until soft. Add kale. Saute for about two minutes, or until greens get brighter. Add tomatoes. Simmer in tomatoes until kale is soft. Mix together lentils, rice and vegetables in large bowl.

2. 2

   I like to use Better Than Bouillon Mushroom soup stock and Muir Glen Fire Roasted Tomatoes.

* Per serving · 4 servings · Values may vary.

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