Kale, Cranberries, and Spiced Lentils

February 1, 2016

I had a stroke of genius in the kitchen last week.

I love creating new meals based on whatever I have on hand. It’s so easy these days to just make a quick run to the store if you’re out of something, instead of flexing your curiosity and creativity to make something entirely new.

That’s what happened with this particular meal. I had planned on making lentils, but needed something to go with it. Ideally something green. And a little bit sweet. And maybe even a little bit crunchy.

The result turned out even better than expected.

So good, in fact, I ate it 2 days in a row!

You do use 3 different pots, so it’s not necessarily the most “simple” meal. But you do have a lot of down time while the lentils and rice/quinoa are cooking.  So you can use that time to cook the kale.

Spiced Lentils with Kale and Cranberries

Serves 2


1/3 cup rice (cook in 2/3 cup water)

1/2 cup french lentils (cook in 1 cup water)

2 tsp umeboshi vinegar

a shake of pepper

1 Tbs coconut oil

1/2 small red onion, sliced into thin half moons

3 cups of kale, torn into small pieces

1/4 cup cranberries

2 Tbs shredded coconut

2 Tbs pumpkin seeds (more if you like)

salt, pepper to taste


Cook your rice and lentils. They should each take about 30 minutes, until the water is absorbed. When lentils are done, add in the pepper and umeboshi vinegar.

While rice and lentils cook, make the kale.

Start by heating the coconut oil in a wok or wide sauce pan. Add in the red onion and cook on medium low, until onions begin to soften and carmelize. Add in the cranberries and pumpkin seeds. Cook for about a minute, then add in the kale and shredded coconut. Cook kale until bright green and slightly wilted.

Add salt to taste.

Serve combined with rice and lentils.

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