I don’t know about you, but I have greens coming out of my ears these days. And while they’re in season, I am trying to find creative ways to use them up… We had this for supper last night and it was a hit with two out of three kids. And the third is notoriously picky, but he did eat anyhow, just not quite as enthusiastically…
Kale Lentil Curried Stew
2 pounds ground beef
1/4-1/2 c. pureed liver (to boost nutritional content, they won’t know it’s there!)
2 chopped onions
3-4 cloves of chopped garlic (depending on how spicy you like it)
3 quarts of homemade beef stock (here is a link to the “why” homemade, as well as further links to the “how” – http://nourishedkitchen.com/bone-broths-adrenals-bones-teeth/)
4 cups of soaked and sprouted lentils (I used green; you will want to soak and sprout them to remove phytates in the lentils which inhibit nutrient absorption and make the nutrients more “usable” – I soaked mine about two days, changing the water morning and night)
1 bunch of kale, chopped into 1″ pieces with any large ribs removed
2 T. of curry powder (or more if you like it really spicy!)
sea salt to taste
and a little coconut oil for frying!
Brown the ground beef and mix in the liver, and add the chopped onions. Cook til meat is no longer pink and onions are tender. I add a little coconut oil during the frying process to add beneficial fats – I suppose 3-4 T. worth. Add the stock, lentils, sea salt and curry powder and bring to a boil. Cook about 20 minutes or until the lentils are fairly tender but not mushy. About the last five minutes of cooking, add the chopped kale. At the last minute, add the raw garlic (raw garlic has many healing and nutritional benefits!). Serve, and enjoy!
I served this soup with one (ok, more than one, probably more like three) dollop each of homemade whole milk plain yogurt, which cools the spiciness of the soup a little bit. If you are not a fan or curry, you could season this however you want (basil, oregano, thyme) but my daughter just happened to request curry…