PEN-Powered Activity Guide II


Shared from Cooking Light | August 2015

We chose to share this recipe because it's healthy, makes several servings, freezes well, can be made from ingredients that you likely have in your fridge or pantry, and it's really tasty. Enjoy!

INGREDIENTS Cooking spray 4 cups reduced sodium vegetable broth

STEPS Active time: 15 min Total cook time: 7hrs 45 min VEGETARIAN

1 cup uncooked green lentils 1 cup chopped yellow onion ¾ cup chopped carrots 2 tsp ground cumin 1 tsp kosher salt ½ tsp ground pepper 5 thyme sprigs 4 garlic cloves, minced 1 (15 oz) can unsalted chickpeas, rinsed and drained ¾ cup water 2 Tbsp olive oil 1 Tbsp lemon juice 2 cups thinly sliced kale (Lacinato kale, if you have it. I substituted baby kale and it was fine) ½ tsp sherry or red wine vinegar 


Coat a 5- to 6-quart slow cooker with cooking spray. Please broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on LOW for 7 hours Process chickpeas, ¾ cup water, oil and lemon juice in blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on LOW 30 minutes. Stir in vinegar


SERVES 5 (serving size: about 1 ½ cups) Calories 312; Fat 7g (sat 1g, unsat 5g); Protein 15g; Carb 47g; Fiber 12g; Sugars 5g (added sugars 0g); Sodium 547mg; Calc 12% DV; Potassium 16% DV


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