So, it’s around dinner time and I’m hungry. I look in my (almost bare) cupboard and find a can of lentils and two cans of diced tomatoes, one plain and one with jalapenos. I know that in my fridge I have some kale, onion, garlic, carrots and a parsnip. I also remember that I have some pearled couscous as well.

Hmmm.

What can I do with this?

So, without a recipe I sauté half the onion and two cloves of garlic, add some diced carrots and the parsnip. Then I decided to add an entire carton of Kitchen Basics Vegetable stock and add a bay leaf and a few dried hot peppers along with the kale and can of lentils (rinsed and drained). In the meantime I’ve also cooked the couscous and set it aside, figuring I’ll add at least half of it to the soupy stew mixture.

The recipe that follows can be altered with whatever veggies you have on hand. If you’ve got a sweet potato or raisins, add them. If you have no couscous, then skip it. It’s all about using what you have….and not being afraid to try something new. Now go pour yourself a glass of wine and have some fun!

2 cloves of garlic, chopped
½ yellow onion chopped
1 parsnip, cubed
1 bunch of kale (or collards or spinach)
Handful of baby carrots, diced
1 can of lentils
1 can of diced tomatoes w/zesty jalapenos
1 can of diced tomatoes
1 container of vegetable stock or broth
2-3 dried chili peppers
A dash of thyme
A dash of chili pepper
1 bay leaf
1 cup cooked pearled couscous (cooked)
Salt and pepper to taste

*I’m betting that a handful of yellow raisins or even dried dates would be quite tasty as well.

Sauté the garlic and onions with cooking spray or a Tablespoon of olive or canola oil. Add the parsnip and carrot and cook until tender. Add the carton of vegetable stock/broth and the two cans of diced tomatoes. Add kale and wait until kale softens then add the lentils. Let simmer on low for 20 minutes or so until the veggies are soft and the kale is tender. Add the couscous and cook for another 5-10 minutes. Serve and eat.