Lentil Stew https://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, rinsed 4 tsp. olive oil, divided 1/3 Cup diced carrot 1/3 Cup diced celery 1 TB. tomato paste 2 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 water 1 tsp. prepared Dijon-style mustard 1-2 tsp. combination CRACKED ROSEMARY, THYME, TURKISH OREGANO (optional) 1/4-1 tsp. salt, to taste 1/4-1/2 tsp. PENZEYS PEPPER, to taste 12 red pearl onions 1 large bunch kale, leaves only, washed and coarsely chopped 1 TB. walnut oil (or almond oil if you can't find walnut oil)