Serves: 4
Total Calories: 225

1 cup brown lentils rinsed
1 4 inch piece kelp
2 bay leaves
1 tablespoon dried nettles (optional)
4 1/2 cups water
.5 ounce package dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 cup coarsely chopped onion
5 cloves garlic thickly sliced
4 cups cauliflowerets
3 1/2 cups coarsely chopped Italian plum tomatoes
2 cups coarsely chopped kale
pinch saffron
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon coarsely chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon sea salt or to taste
pinch black pepper or to taste

1. Bring the lentils, kelp, bay leaves, nettles (if using), and 4 cups of the water to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 20 minutes, or until the lentils are tender.

2. While the lentils cook, place the mushrooms in a small mixing bowl. Bring the remaining water to boil and pour over the mushrooms. Let sit 20 minutes to soften, then drain through a filter and add the soaking water to the pot. Coarsely chop the mushrooms and set aside.

3. Heat a medium-sized skillet over medium heat. Add the oil, onions, garlic, and mushrooms, and sauté 5 minutes, or until the onions begins to soften.

4. Transfer the sautéed onion-mushroom mixture to the lentils, along with the cauliflower, tomatoes, kale, and saffron. Simmer covered for 10 minutes or until the cauliflower is tender.

5. Stir in the sage, thyme, rosemary, salt, and pepper, and simmer 5 minutes more to blend the flavors. Adjust the seasonings, if desired.

6. Ladle the hot stew into bowls and serve.

Nutritional Facts:

Serves: 4
Total Calories: 225
Calories from Fat: 62

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