INGREDIENTS:
1 tbsp. coconut oil or butter
1 med sized onion, diced
2 garlic cloves, minced
2 celery stalks, diced
400g shitake mushrooms, chopped roughly
225g uncooked green lentils
1 tsp. cumin
400ml vegetable or chicken broth
1 cup crushed tomatoes, including juice
salt and pepper to taste
350g kale chopped, chopped
Method
Preheat oven to 175 C
In a Dutch oven or ovenproof pot heat oil over med heat, and sauté onion, garlic, celery, garlic, and carrots (about 5 min). Add rice, lentils and mushrooms, and stir for about 1 min. Add broth, tomatoes, cumin, salt and pepper, and stir. Bake for 1.5 hours.
Remove from oven and mix in kale. Serve immediately.