One week ago today we welcomed 2020! 2019 was quite a year, it was super busy with many life events that occurred, but that’s not what I am here to talk about. I am actually thankful and feel very at peace this January. As much as I enjoy the holidays, my nickname is the “Queen of Halloween” and I am #alwaysthankful on Thanksgiving, and I #spreadthechristmascheer wherever I go for the entire month of December, it’s exhausting. I used to despise January because I didn’t know what to do with myself after the holiday rush and everything came to a screeching halt! January is slower paced and I have time to relax, catch up on some books, recharge with movement and power naps, declutter and organize and of course my most favorite, cook soups! I love soups! Soups are a fantastic way to get a huge servings of vegetables (because most people don’t get enough) Soups are just a big bowl of comfort, they warm me up, fill me up and they are often one pot which means easy cleanup!

While for some this may be old news but for me this is new news. In the Italian culture on New Years Day it is good luck to eat lentils! Lentils are believed to bring you prosperity in the new year and just by coincidence, I happened to eat a lentil bowl without even knowing it on New Years Day, who knew I’d be so lucky!

Lentils are a great source of iron, fiber and protein. In one 1/2 cup of lentils there is 9g of plant powered protein!!! 8g of fiber, hello healthy gut! and 20% of your daily iron needs. So here is how I made my…

Lemony lentil and kale quinoa bowl with sun-dried tomatoes

For this recipe I used pre-cooked steamed lentils you can find them in the fresh produce section at the grocery store. I often use pre-cooked steamed lentils, it’s a hug time saver and this way I always have lentils available whenever I want.

To begin cook 1 cup of quinoa whichever variety you prefer, follow the directions on the package to cook. If you are cooking 1 cup of quinoa it is usually cooked in 2 cups of water, bring to a boil and turn the burner down to a simmer put the lid on the pot. While the quinoa cooks, wash 3 cups of kale, chop or tear into bite size pieces removing the fibrous stem. Thinly slice 1/2 an onion (I like the onion very thinly sliced in this recipe, you can also dice it, whatever you prefer) and slice a lemon.

Get some olive oil going in a pan, I love cooking with a cast iron skillet. I do 2-3 turns of extra virgin olive oil. Sauté the onion until translucent.

While the onion is being sautéed, warm up 4 cups of low-sodium vegetable broth

with 4 slices of lemons. You are just warming the broth no need to boil.

Once the onion is translucent after 2-3 mins, add the lentils and kale to sauté 5-7 mins. Season with a pinch of salt and pepper.

When the kale is nice and tender and bright green you are ready to assemble. Serve up the kale and lentils in a bowl. I almost forgot the quinoa!

To the lentils and kale add about 1/4 cup of the quinoa or less, your preference. Pour the warm lemony broth over the quinoa, lentils and kale. Add as much broth as you’d like.

The final touch…. Top with sun-dried tomatoes and lemon slice. Isn’t that pretty!

Spoons up! Yum! Yum!

Lemony lentil, kale and Quinoa bowl with sun-dried tomatoes:

Ingredients:

1 cup of quinoa

1/2 onion thinly sliced

1 lemon sliced

2-3 cups of kale washed, rough chop, and stem removed

1 cup of lentils (I used pre-cooked, steamed lentils)

4 cups of low-sodium vegetable broth

Sun-dried tomatoes (preferably packed in oil) used for garnish

Directions:

1.) To begin cook 1 cup of quinoa according to package directions.

2.) Prepare the kale by washing, remove the fibrous stem and give it a rough chop. Thinly slice 1/2 an onion and slice the lemon.

3.) In a pot, warm the vegetable broth until simmering (no need to boil) with 4 slices of lemon.

4.) Get some olive oil going in a pan, 2-3 turns of extra virgin olive oil around the pan. Sauté the onion until translucent 2-3 mins.

5.) Add the kale and lentils sauté 5-7 mins. until the kale is tender and bright green (the lentils are already cooked so they just need to be heated through)

6.) Assembly, add some kale and lentils to a bowl with about 1/4 cup of the quinoa. Pour over the warm broth and garnish with some sound-dried tomatoes and a lemon slice. Enjoy!