Veggie Chili with Lentils and Kale

I’m always looking for new ways to make veggie chili! Veggie chili one of those meals that’s so versatile and it’s really hard to mess it up. This time, I wanted to incorporate greens, so I came up with a version that includes steamed kale. You could also use spinach, collards or chard instead of the kale. Also, red lentils are smaller than other lentils and cook quickly with no soaking required! To me, this is a perfect way to get plenty of protein and vitamins in one pot! It’s also super-yummy! 🙂

HCV_ChiliWithLentilsAndKale - 1 (4)2 cups veggie broth/water
1 small can tomato sauce
1/2 cup red lentils, dry
1 can kidney beans, drained
1 can cannellini (or navy) beans, drained
1-2 carrots, diced small
1/2-1 cup steamed/cooked chopped kale (or other leafy greens)
1/2 pack chili seasoning (or your own blend)
Salt, garlic powder, onion powder, dried parsleyHCV_ChiliWithLentilsAndKale - 1

 

Bring broth/water and tomato sauce to a boil.
Add chili seasoning and other spices and herbs.
Add lentils and carrots and simmer for about 10 min.

 

HCV_ChiliWithLentilsAndKale - 1 (1)Add both cans of beans and simmer 5 more min.

Add steamed kale (or other cooked greens)
Adjust seasonings and add a little more broth/water if needed!

 

 

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Serve over rice or noodles, or just eat by itself!
You can also top with vegan cheese, vegan sour cream or fresh herbs!

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Lentil and Veggie Shepherd’s Pie

Shepherd’s pie is definitely comfort food, and this one is so healthy, with lentils and familiar veggies that kids love! Lentils add protein and fiber to this dish, and you can use any combo of vegetables that you like. Mushrooms provide a nice texture with the lentils, but you can leave them out if you wish, or replace with sauteed, diced onion, zucchini, etc. A can of diced or crushed tomatoes is also a nice addition to the lentil and veggie mixture for the base. The key to making this is in the timing. While the lentils are cooking, saute any other veggies like mushrooms or onions, and also make mashed potatoes!

(Note: Smaller lentils like French lentils or red lentils will cook faster than the larger ones that are light brown in color.)

HCV_VeggieShepherdsPie - 11 cup dry lentils (If possible soak lentils the night before or at least a few hours – they will double in size and also cook much faster)
2 cups veggie broth
1 cup frozen mixed veggies (i.e. corn,carrots,peas,green beans)
1-2 cups mushrooms, chopped small
4 med potatoes, peeled and chopped (for mashed potatoes)
Spices – Salt, onion powder, garlic powder
Herbs – Parsley, sage

HCV_VeggieShepherdsPie - 1 (1)Bring veggies broth plus herbs and spices to boil. Rinse and drain lentils and add to broth. Cook until soft (approx 20-45 depending on type of lentils)
Add extra broth if necessary – should be a little soupy

In the meantime, start making mashed potatoes. Boil water (add salt) and add potatoes.
When potatoes are soft, mash with salt, pepper, 2 Tblsp margarine and 1/2 cup unsweetened almond or soy milk

 

Saute chopped mushrooms in a little margarine or oil.HCV_VeggieShepherdsPie - 1 (2)

When lentils are soft, add mushrooms and mixed veggies and cook 10 min longer.

 

Put layer of lentil mixture in pie dish (spray with cooking spray first)
Spread layer of mashed potatoes on top
Cook 350 degrees about 40 min and then broil 5 min to brown top

 

Enjoy! This is also great for leftovers and can be easily reheated in the microwave!

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