Rosemary Lentils + Kale on Toasted Bread

This was delicious - hearty and healthy.  I've added in two variations - one with tomatoes and one with sweet potatoes, because the original recipe could have used a little something extra.

Makes 4 servings

Ingredients:

3 Garlic Cloves, diced
1 tsp Crushed Red Pepper
Olive Oil
1 small Onion, chopped
2 tbsp Tomato Paste
4-6 tbsp fresh Rosemary, de-stemmed
4 cups Water
1 cup Lentils
2 bunch Kale, chopped well
16 oz can Diced Tomatoes OR 1 Sweet Potato, chopped
Salt + Pepper, to taste
Bread, sliced (The heartier and crustier, the better. Stale is good too.)

1. If using a pot, soak lentils overnight in water.  If using a slow cooker, ignore this step.

2. Dice garlic, chop onion and de-stem rosemary.  Cook in olive oil with the crushed red pepper for 2 minutes over medium-low heat.

3. Chop kale and sweet potato.

4.  If using a slow cooker, add in all ingredients (either tomatoes or sweet potato) and cook for 8 hours.  If using a pot, add in water and tomato paste, bring to a boil and add in lentils.  Simmer partially covered for 35 minutes.

5. If using a pot, stir in kale until wilted, about 10 minutes more.  Add salt + pepper.

6. Heat oven to 250 degrees and toast bread.

7. Serve lentils + kale over bread.

Forgot to take a picture at the end. Damn.

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Original Recipe:

Eating Well