Rosemary Lentils & Greens Recipe

Ingredients

• 3 cloves of garlic, chopped
• 1 clove of garlic crushed
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons herbs de province
• 1 cup red wine
• 3 cups water
• 1 cup French green lentils
• 8 cups chopped kale
• Stale or toasted crusty breadINSTRUCTIONS
• Heat oil in a dutch oven over medium heat and add the crushed red pepper and cook about one minute.
• Add the tomato paste and rosemary and cook for one minute
• Stir in the wine and lentils and cook until wine reduces by half
• Add the water and bring to a boil; reduce heat to simmer
• Cover the dutch oven partially and cook for 40 minutes
• Stir in the kale and cook for 10 minutes more
• Meanwhile smear the crushed garlic over the bread
• serve lentils over bread
• 2.5
• http://simpleandsavory.com/rosemary-lentils-greens/
• Simple and Savory
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