You can file this one under ‘healthy’, but don’t stop there. Tag it ‘delicious’ too.
I’m loving the idea of using croutons in lieu of other starchier fillers like potatoes, pasta or rice. I first tried it in the Sexy Chicken dish and here it is again. I think croutons will be showing up again on these pages — especially when they involve cheese, bacon and pepper!
And I don’t feel guilty. They’re just a minor indulgence. The rest of the dish is super ‘good-for-you’!
Red Lentil, Artichoke + Kale Stew with Peppered Bacon and Cheesy Croutons
Author: Joan Nova, aka FOODalogue
- 1 cup red lentils
- 2 cups chicken broth
- 2 cups chopped kale
- ½ cup artichoke hearts
- 1 carrot minced
- 1 stalk celery minced
- 2 cloves garlic minced
- 1 scallion minced
- ¼ cup peppers minced (red and yellow)
- few springs chopped cilantro
- dry seasonings including cumin and smoked paprika
- crumbled bacon
- cheese (I used a blend of mozzarella, blue cheese and parmesan)
- baguette shaped crusty bread cut in rounds
- olive oil
- Saute vegetables in olive oil.
- Add dry seasonings.
- Add broth and bring to a boil.
- Add lentils and kale, reduce heat and cover for about 15 minutes*.
- Toast small rounds of artisanal bread under broiler with cheese, crumbled bacon and lots of fresh ground pepper.
*Red lentils don’t take long to cook.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!