Date:    Fri, 07 Jan 94 19:09:03 PST
 From:    J. Ari Kornfeld <>
   serves two to four  people
 3/4 cup      lentils
 1 1/2+ cups   well-spiced veggie stock
 1/2 lb       mushrooms
 1/2 head     purple kale (aka salad savoy) - 1 mixing-bowl-full
 1            red bell pepper
 1/2-1 Tbsp   cinammon
 1. Rinse lentils and cook in 1 1/2 cups of veggie stock.
   (I used a rice cooker for this step.)
 2. While the lentils are cooking cut the stems off of the kale.
    Chop stems into 1/2 - 1 inch peices
 3. Chop the red bell pepper.
 4. Put pepper and stems in large pan with enough stock to cover the
    bottom of the pan (1/4"?) and cook on medium for a couple of minutes
    then turn flame all the way down.
 5. While the peppers etc. are cooking wash and chop mushrooms.  
    Add to pan.
 6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end
    of step 5.) pour the lentils into the pan.  If you are using the rice
    cooker, just shut it off manually - don't wait for it to finish.
 7. Add cinnamon and other spices (see note).  Stir mixture in pan then
    add the kale leaves on top - this will steam the leaves, don't mix
    them in.
 8. Cook for another 15 minutes or so until the leaves have a buttery
 9. Remove the kale from the top and serve separately.
   Have some black pepper available on the table for the lentil stew.
   Try the kale leaves with some nutritional yeast...
  *  If you don't have stock handy try adding alot of spices in
     step 7.  Try oregano, chile passilla, roasted garlic, etc.
  *  Use wild mushrooms if at all possible - they are more expensive
     than buttons (unless you or friends go mushrooming) but are
     worth it for the extra taste. (IMHO, of course. ;-)
  *  Purple kale - you know, the type they use as a decoration in
     salad bars...