Malzemeler
1 dried onion
1 bunch of kale
1 handful of green lentils (previously washed)
1 liter of chicken broth
1 tablespoon of Livvy Olive Oil
Tarifler
Chop the dry onion into small cubes. Add olive oil to a saucepan and sauté the chopped onions until they turn pink.
Remove the main veins (stems) from the kale and chop finely. Add the chopped kale to the pot and sauté until tender.
Add the washed green lentils to the pot. Add 2 cups of chicken broth and 1 liter of water.
Cover the pot and simmer over low heat until the lentils are tender, about 15 minutes.
Serve the dish hot. Remember to serve in portions suitable for bariatric patients.
