First off, Happy Holidays! This will be my last post for 2013. I am traveling over the next two weeks and taking a mini vacation from blogging to spend more time with family and friends. I’ll be back in January with more healthy recipes and a special healthy pantry series!
Before I depart, I am leaving you with a little luck.
The perfect dish to welcome in 2014 with, my Lucky-Lentil Kale Bowl.
Extra points if you enjoy this while listening to Daft Punk.
As a southern gal, my family always ate black-eyed peas and greens for New Year’s day. One pea for how old you were going to be that year. Uck. I hated black-eyed peas and would secretly hide them when no one was looking. While black-eyed peas still aren’t high on my must-eat list, I’ve transitioned over to my favorite legume- the lentil- to eat on New Year’s.
This recipe is a take on a popular Italian new year’s dish of lentils and sausage. While I enjoy lentils almost every day of the year, I always look forward to my new-er tradition on enjoying them on January 1st. Lentils, with their coin-like shape are meant to represent wealth and prosperity. Seasoned and spiced, these lentils might not make you richer but they are an inexpensive source of quality protein. Kale, a brilliant green shade and the color of you guessed it-money- is also thought to bring luck in the new year. Heap it on I say. Lucky for your taste buds and your body, kale is full of beneficial antioxidants to keep you healthy and strong in 2014.
I topped this bowl off with a creamy miso gravy and seared sausage. The gravy, with a serving of miso, is a lucky tip of the hat to your gut. Miso healthy bacteria that supports intestinal microflora is a good source of fiber. Wait to add the miso paste to gravy off heat, so not to kill the beneficial bacteria.
- 1 cup lentils, french or brown
- 1 small yellow onion, diced
- 1 garlic clove, finely minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 cups tightly packed chopped kale (I used dinosaur/lactino but curly would work)
- 1 tbsp. olive oil
- 2 vegan sausages (I used Field Roast Apple, Potato, Sage)
- 2 tbsp. earth balance margarine
- 1/4 cup flour
- 3 cups vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. nutritional yeast
- 2 tbsp. miso (yellow or white)
- In a large sauce pan, heat 1 tbsp. olive oil over medium-high heat. Add the onion, garlic, bay leaf and thyme.
- Cook for 5 minutes, stirring occasionally until the onion is soft and translucent.
- Add the lentils, stir to combine, and add 4 cups water.
- Reduce heat to low and cook for 40 minutes, until lentils are soft but not mushy.
- Once the lentils are done, stir in the chopped kale.
- Slice sausage into 2 lengthwise pieces.
- In a lightly-sprayed skillet, add the sausage and brown on both sides, 2-3 minutes.
- In a sauce pan, melt the butter over medium heat.
- Once melted, whisk in the flour to combine. Stir the flour and butter mixture often, until slightly browned and smells nutty.
- Whisk in the vegetable broth, soy sauce, and nutritional yeast until combined completely. Reduce the heat to low and cook until thick, about 5 minutes.
- While the gravy is cooking, dissolve the miso paste in 2 tbsp. water.
- Once the gravy is thick, remove from heat and whisk in the miso paste.
- Pile the lentil and kale mixture into a bowl.
- Top with miso gravy and sausage slices.
Looking for more New Year’s Day meal inspiration? Check out the below healthy recipes in this month’s Recipe Redux!