Tuscan Lentil and Vegetable Bowl

Ingredients

• 3/4 cup brown lentils
• 1 can (15 oz), drained great northern beans
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 diced carrot
• 1 stalk, diced celery
• 3 cups, chopped kale
• 1 tsp, dried rosemary
• 3 cups vegetable broth
• 1 juiced lemon
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Heat 2 tbsp olive oil in a pot over medium heat. Sauté carrot, celery, and garlic for 5 minutes.

2. 2

   Add lentils, broth, and rosemary. Simmer uncovered 25-30 minutes until lentils are tender, adding water if needed.

3. 3

   While lentils cook, mash white beans with 1 tbsp olive oil, lemon juice, salt, and pepper in a saucepan over low heat until creamy.

4. 4

   Stir kale into the lentils during the last 5 minutes of cooking.

5. 5

   Spread mashed beans in bowls, top with lentil mixture, drizzle with olive oil, and finish with red pepper flakes if using.