Since I'm not eating meat anymore, you're going to see a lot of lentils and chickpeas around here. I eat salmon sometimes, but it's usually when I go out to restaurants.
I kept the flavours in this stew simple by using just salt, pepper and a pinch of rosemary.
Lentil & Kale Stew
Makes 2 Servings
1 leek, rinsed and sliced
1 teaspoon avocado oil
½ cup dry lentils (any colour)
½ teaspoon pink salt
Pinch of dried rosemary
2 cups vegetable broth (more as needed)
1 carrot, diced
1 small potato diced
¼ cup frozen green peas
1 - 2 cups chopped kale
Saute the leek in avocado oil for about 5 minutes until translucent.
Stir in the lentils, salt, pepper and rosemary.
Stir in the broth and allow to simmer until the lentils are almost done.
Stir in the carrot and potatoes and simmer for another 5-10 minutes until the lentils and vegetables are cooked through.
Stir in the peas and kale and cook until the kale is wilted and the peas are heated through. There shouldn't be much liquid at this point, it should be like a stew. If your stew ever gets too dry, you can always add a splash more broth as needed.