Watch out world, Kat is about to add another bean under her belt! Remember the bean mausoleum? Somewhere on the back of that shelf, there is a Tupperware container of dried lentils that is about to see the light of day. This is momentous because I don’t really cook with lentils. Now that I think about it, even though I almost always have them on hand, I don’t recall actually adding them to a recipe. Until now.
On a separate note, while much of the blogosphere is busy posting T-day recipes and tips, I am busy trying to use the last of the cooked chicken from the two batches of soup I made for the germ ridden people I know. Each cooked chicken yields about 24 oz of meat. Harkening back to my Weight Watcher days, and depending on how much protein I want in my dish, that is enough chicken to make two or three recipes with four servings each which I can store in the freezer. Multiply that by two chickens and I’ll have a pretty healthy stockpile to choose from. Which is good because December is a busy month and I operate much better when I can throw a pre-cooked meal in the microwave. Otherwise, historically I end up subsisting on Christmas cookies and wine.
P.S. I’m giving myself bonus points for finding another way to use up some of the kale that I bought.
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 medium onion, chopped
- 2 large celery stalk
- 2 large carrots, sliced
- 8 ounces mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Freshly ground black pepper
- 8 to 12 ounces cooked chicken, diced
- 4 cups chicken broth
- 1 cup dried lentils, picked through
- 4 cups kale, ribs and stems removed
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook until the onions are soft.
- Add the carrots and celery. Continue cooking about 5 minutes.
- Stir in the mushrooms and cook another two to three minutes.
- Add the chicken, lentils, thyme, oregano and chicken broth. Bring to a boil.
- Reduce the heat, cover and simmer for about 30 minutes until the lentils are tender.
- Drop the chopped kale on top of the stew. Cover and simmer for 5 to 10 minutes until the kale softens.
- Stir through and season to taste with salt and pepper.