Ingredients
1 tbsp Olive Oil
1 tbsp Garlic (minced)
1 White onion (diced)
1 medium Red bell pepper (diced)
1 cup Cremini (Italian) mushroom (sliced)
1 bunch Kale (or collard greens, Swiss chard, dandelion)
1 can(s) (16 oz) Diced tomatoes, canned
1 can (14oz) Lentils, canned (or navy beans or chickpeas)
1/2 cup Vegetable stock/broth
1 tbsp Oregano, ground
1 tsp Sea salt & ground pepper
1 tsp Cayenne pepper
Instructions
1. Heat olive oil in a deep skillet and add onions and garlic, cook till soft.
2. Add vegetables and cook on med-high until almost done.
3. Add greens, lentils, tomatoes, spices and reduce heat to low.
4. Cook until the greens are wilted and the other veggies are all fork tender, about 2-5 minutes.
