|Cheesy Lentils and Greens (gluten free)|
"Super Really Good," said five year old G-man, when I asked how to describe Cheesy Lentils and Greens. While that endorsement makes me smile, I'll have to tell you myself that it is like a grown up mac'n'cheese. Minus the mac, with lentils and added bites of kale. Is it a side or an entree? Yes.
1 cup red lentils
2 cups water
2 cups whole milk
1/2 tsp salt
2-3 small mushrooms, finely diced
1 bunch kale, ribs removed
1 cup grated cheddar
In a lidded saucepan (an Ultimate Pan if you have one) gently heat the lentils, water, milk, and salt to a low boil. Turn the heat down, put the lid on and simmer until the lentils are al dente, between twenty minutes to half an hour.
Meanwhile, finely chop the kale and mushrooms. Add them to the lentil mixture, and continue to simmer until the kale is softened.
Stir in the cheddar, then serve.
I shared this recipe with Fight back Friday and Allergy Friendly Lunchbox Love, Empty Your Archive (veggie collection), Homestead Barn Hop, Fat Tuesday, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten Free Wednesday, Healthy 2Day Wednesday, Allergy Free Wednesday, Simple Lives Thursday, Thriving on Thursday and the HomeAcre Hop.