Widowed lentils soup with carrot and cavolo nero

Widowed lentils soup with carrot and cavolo nero

In Spain, ‘widowed lentils’ stands for meatless lentils. Binary-gender-criticism apart, I wanted to give some sexy greenery and carrot for the widow to play. Cavolo nero is rough enough to stand the long cooking green lentils need, so I gave it a try, and got one new recipe for the win!

Ingredients for 1 serving:
– Green lentils 100gr
– One clove of garlic
– Half bay leaf
– Piede of celery
– Small organic carrot
– Six cavolo nero leaves, chopped
– Salt

Directions:
Soak green lentils for at least half an hour. Some varieties need the whole night, check directions on your label. Boil everything together for at least 15 minutes, you won’t need no oil. Depending on the variety, you might need up to 45 minutes for the lentils to soften. Keep an eye and stir, you don’t want to run out of stock. Serve.

Cavolo nero gratin in wholemeal spelt and oats milk béchamel sauce

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This dish was not planned this week, but I had a pair of beers yesterday, and today it felt just right to have some healthy cleanse. Gratin is just perfect for when your body feels cheesy but deep down needs greens. So I played with cavolo nero, and won. Yum!

Ingredients:
– Cavolo nero
– Onion
– Garlic
– Oats milk
– Spelt flour
– Breadcrumbs

Procedure:
Boil cavolo nero until soft. Sauté with onions and garlic. Place in oven dish and cover with béchamel. I did béchamel sauce with oats milk and spelt flour this time, but soy milk would have been better because of its stronger flavor and whiter color.
Sprinkle breadcrumbs, olive oil and bake in oven.
Serve.

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