Spicy lentils with sweet potatos and kale

Lentils, 1 cup (remove)
Carrots, raw, 1 cup, chopped (remove)
Garlic, 2 clove (remove)
Celery, raw, 1 cup, diced (remove)
Kale, 1 cup, chopped (remove)
Mushrooms, fresh, 1 cup, pieces or slices (remove)
Sweet potato, 1 cup, cubes (remove)
Vegetable Broth, 2 cup (remove)

Heat the oil in a medium sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about six minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.

Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.

Season with salt to taste and remove the bay leave, chile pepper and rosemary sprigs before serving. Serve with crusty bread.

Serving Size: Makes 2 servings