Black Beluga Lentil with Tomato, Three Kinds of Kale, and Bok Choy, served with Jade Pearl Rice with Carrot and Onion (No Added Fat)


  • 10 m. I made a big batch today of a dish that I thought would work well for them. Here is what I did
  • 1 1/4 cups black beluga lentils
  • 5 cups (i.e., 4 times as much as lentils) water
  • 1 vegan bouillon cube
  • 1 T miso
  • 2 cloves garlic, finely (approx. 1/8") chopped
  • 1 medium tomato cut into 3/8" cubes (approx. 1 1/2 cups); ideally, it should be a green unripe tomato, but the best I could find was one that was barely ripe and showing on maybe 30% of its surface green
  • 6 leaves kale (I used two leaves from each of red, green, and lacinato kale), stems left for compost, and leaves roughly hand torn into small approx. 1/2" squares (compressed, about 2 1/4 cups)



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