Kale, leek and roasted tomato lentil sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
540 grams Red Ripe Tomatoes 4 cloves Garlic 2 1tsp Canola Oil 1 leek Leeks 1 stalk, large (11"-12" long) Celery, raw 1 cup green lentils - measure out AFTER cooking.1 serving Lemon, fresh squeezed, juice of one whole lemon 1 cup, chopped Kale
Chop the tomatoes and roast, with the garlic, in 1 tsp oil. Keep an eye on the garlic, it may need to come out before the tomatoes are done. The tomatoes should have some little black bits around the edges, but not too much.
Meanwhile saute the chopped and washed leeks, celery and kale stalks in the other tsp of oil.
When tomatoes and garlic are roasted, blend to a texture that you like.
Add the kale to the pan with the leeks and continue to saute until softened.
If you like a thinner sauce, add water or stock until you reach the desired consistency.
Add salt and pepper to taste.
Mix everything together and serve over pasta or grain of your choice
Serving Size: 4 decent portions.
Meanwhile saute the chopped and washed leeks, celery and kale stalks in the other tsp of oil.
When tomatoes and garlic are roasted, blend to a texture that you like.
Add the kale to the pan with the leeks and continue to saute until softened.
If you like a thinner sauce, add water or stock until you reach the desired consistency.
Add salt and pepper to taste.
Mix everything together and serve over pasta or grain of your choice
Serving Size: 4 decent portions.
Nutritional Info Amount Per Serving
- Calories: 207.2
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 70.5 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 9.1 g
- Protein: 8.7 g
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