Lentils and Kale - Neither unflavorful or pale!

A couple weeks ago I cooked lentils for the first time.  I wasn't sure what to do, so I glanced at the cooking directions in a recipe.  I didn't exactly follow what they said, but it still turned out yummy.  Here is what I came up with.

Lentils and Kale

1 onion, chopped
lots of cumin
cayenne, to your liking
Garlic powder, to your liking
Fresh ground black pepper
1 C dry lentils, rinsed and picked over
2 C veggie broth
4 C water1 bunch kale, tough stems removed and chopped (I used fresh CSA organic and local kale- yum!)
8 ozs mushrooms sliced (better with portabellas)
salt to taste

Saute the onion on medium high heat in spray.  Saute until somewhat translucent.  Add in spices and stir for about 10 seconds.  Add in lentils and liquids.  Cook at a slight boil until liquid is almost absorbed.  Add in sliced mushroms and cook for a couple minutes.  Add in kale and stir to wilt.  Season with salt.

This is great with brown rice and sour cream.  I like it in corn tortillas too.  I eat this for breakfast and lunch.  well, not in the same day.

One fourth of this recipe is only 173 calories, and that is a LOT!  It is core/Simply Filling, if you are following that food plan.  And the amazing part, it has 0 grams fat and a whopping 13 grams fiber!!!!!!!!!!!!!!!