Potato Recipes & Info
Dessert, side dish or main course, potatoes can do it all
Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- ½ whole red bell pepper, chopped
- 2 cloves garlic, minced
- 2 teaspoons Mickey T’s Gourmet Seasoning Blend Taste of France (Herb de Provence)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 4 cups organic vegetable broth
- 1 (14.5-ounce) can no-added-salt diced tomatoes
- 1 medium russet potato, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- ¾ cup dried lentils, rinsed
- 2 cups packed baby kale
Instructions
This lentil stew is flavored with Herb de Provence—a classic French herb blend commonly containing rosemary, marjoram, savory and thyme. Mickey T’s Blend has the addition of basil, lavender, fennel, parsley and tarragon adding a light licorice and floral note.
1. Heat a Dutch oven over medium heat; add oil. Add onion, carrot, celery and bell pepper. Cook 4 to 6 minutes or until just soft. Add garlic, Taste of France, ¼ teaspoon salt and ¼ teaspoon black pepper; sauté 1 minute.
2. Add broth and tomatoes to onion mixture and bring to a boil. Add russet potato, sweet potato and lentils; reduce heat and simmer 20 minutes or until potatoes and lentils are tender.
3. Stir in kale, ½ teaspoon salt and ¼ teaspoon pepper; cook until kale is wilted.
Serve hot with flatbread or over cooked grits.
Yield: 8 cups
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