This super-healthy vegetarian entrée will keep the troops sated
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2 Tbsp olive oil
1 large onion, chopped
2 large carrots, peeled and chopped (11/4 cups)
1 medium celery root, peeled andchopped (3 cups)
1 medium rutabaga, peeled and chopped (2 cups)
Salt and pepper
1 lb brown lentils, rinsed
1 Tbsp herbes de Provence
8 cups (or more) vegetable broth
1 large bunch kale (about 9 oz), ribs removed, leaves coarsely chopped
At a glance:
1. Heat oil in large, heavy pot over high heat. Add onion, carrots, celery root, and rutabaga; sprinkle with salt and pepper. Sauté until vegetables soften and begin to brown, 10 to 11 minutes.
2. Add lentils and herbes de Provence; stir to coat. Add broth and kale. Bring to a boil, stirring in kale.
3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.
4. Season to taste with salt and pepper. Divide among bowls.
Serves 8. Per serving: 370 calories, 69g carbs, 19g protein, 5g fat, 0mg cholesterol, 680mg sodium, 27g fiber