August 26, 2014 8 Comments
Almost two years ago, I saw this recipe for Garlicky Lentils and Tomatoes, which is very flexible. We have tried it several different ways, and this variation has become a favorite.
This recipe is easy, cheap, and pretty quick! It is vegan and gluten-free. It has lots of fiber, vitamins, protein, and iron. It can stand alone as a meal or be eaten with bread, over rice, or even on a bun like Sloppy Joe.
It’s a great way to use some of the tomatoes that are so abundant at this time of year–but it also tastes great made with canned tomatoes at any time of year. It’s also yet another way to use kale, a vegetable that tends to be affordably priced year-round and freezes well.
Best of all, this recipe appeals to our nine-year-old son, and it gets a lot of healthy dark-green vegetable into him! Read more…