Name: Kale with Porcini and Lentils
Yield: 4
Ingredients: 1/2 ounce dried porcini mushrooms or Dr. Fuhrman's Forest Mushroom Blend; 3 cups carrot juice; 1/2 cup dried lentils; 6 cloves garlic, minced; 1/2 onion, chopped; 1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning, adjusted to taste; 12 cups kale, tough stems removed and coarsely chopped; 1 1/2 pounds mixed fresh mushrooms, coarsely chopped (see note); 4 tablespoons pine nuts

Serves

Ingredients

1/2 ounce dried porcini mushrooms or Dr. Fuhrman's Forest Mushroom Blend

3 cups carrot juice

1/2 cup dried lentils

6 cloves garlic, minced

1/2 onion, chopped

1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning, adjusted to taste

12 cups kale, tough stems removed and coarsely chopped

1 1/2 pounds mixed fresh mushrooms, coarsely chopped (see note)

4 tablespoons pine nuts

Instructions

Put dried mushrooms in a bowl with enough hot water to barely cover and let them soak for about 20 minutes. Remove mushrooms, reserving soaking liquid. Remove any tough stems and slice.

Place mushrooms and soaking water in a large pan along with the carrot juice, lentils, garlic, onion, VegiZest, and kale. Bring to a simmer, cover, and cook for 30 minutes or until lentils are almost tender.

Add fresh mushrooms and simmer for an additional ten minutes, stirring occasionally, until mushrooms are tender. Add water as needed to keep from sticking. Serve sprinkled with pine nuts.

NOTE: Try a variety of fresh mushrooms including shiitake, enoki and oyster mushrooms.

Nutrition Facts

Calories 380, Protein 22 g, Carbohydrates 64 g, Sugars 12 g, Total Fat 8.4 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 219 mg, Fiber 15.8 g, Beta-Carotene 35018 ug, Vitamin C 265 mg, Calcium 353 mg, Iron 7.8 mg, Folate 228 ug, Magnesium 170 mg, Potassium 2328 mg, Zinc 4.2 mg, Selenium 23.2 ug

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Kale with Porcini and Lentils