Lentil Stewhttps://www.penzeys.com/shop/recipes/lentil-stew/Robin from Backyard Harvest tells us, "My mother wasn't known for her culinary skills but her lentil stew became a homecoming favorite. Hers always had plenty of pepperoni. My updated version appeals to the vegans and vegetarians in the family. This is nice as a thick stew, spooned over toasted rustic bread; or, thinned and served more like a soup."3/4 Cup lentils, rinsed4 tsp. olive oil, divided1/3 Cup diced carrot1/3 Cup diced celery1 TB. tomato paste2 cloves garlic, crushed and minced (or 1/2 tsp. PENZEYS MINCED GARLIC)1 1/2 Cups dry red wine (or chicken stock)1 1/2 Cups water1 tsp. prepared Dijon-style mustard1-2 tsp. combination CRACKED ROSEMARY, THYME, TURKISH OREGANO (optional)1/4-1 tsp. salt, to taste1/4-1/2 tsp. PENZEYS PEPPER, to taste12 red pearl onions1 large bunch kale, leaves only, washed and coarsely chopped1 TB. walnut oil (or almond oil if you can't find walnut oil)
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