By: EatingWell User
Easy, cheap, delicious, and vegan!
A vegan-friendly recipe that is comforting and easy to make, and also a great way to use up stale bread.I have made this recipe many times now, experimenting a little with the ingredients, and here is what I have found:
It is best with lacinto (dinosaur) kale, but purple kale is also good. The couple of times I made it with curly kale, it ended up watery, and was not as good. Leave out the stems, unless you plan to cook them much longer, before adding the chopped kale leaves. I personally like a little more rosemary in mine, around 2 1/2 tsp, and I add only 3 1/2 cups of water. French lentils are definitely worth it, but regular green lentils were also very good. Brown lentils get too mushy.
Pros: simple to make, great for novice cooks, freezes well, budget-friendly