I’m working on a series of recipes catered to the Arbonne diet program. If you’ve never heard of it, it’s a lot like Paleo. It’s gluten free, dairy free, soy free, sugar free (well no added sugar anyway), vinegar free. It actually follows a lot of Michael Pollan’s ideas in his book In Defense of Food (Refresh your knowledge here). One of my friends has been looking for recipes so I thought I’d give this a go. I already kinda blew this recipe for the diet because I added some balsamic vinegar without thinking, but there is absolutely no reason you need the vinegar. So, ignore that Arbonne dieters and this recipe fulfills your diet requirements!
Cook Time: 7 hours, 0 minutes
- 2 cups lentils, rinsed
- 3 carrots, chopped
- 3 celery ribs, chopped
- 1 sweet onion, chopped
- 3 cloves garlic, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 red potatoes, cubed
- 1 teaspoon thyme
- 6 cups vegetable broth (or water)
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 bunches of kale
- 1.5 teaspoons balsamic vinegar (optional)
Add lentils, carrots, celery, garlic, diced tomatoes, potatoes and thyme and broth to Crock Pot. Cook on low for 7-8 hours. About 10 minutes before serving, add salt, pepper, kale and vinegar (optional). Enjoy!
As a big meat eater, I’m surprised at how filling this is! This is the perfect dinner to come off of my heavy corned beef St. Patrick’s Day weekend diet. I have a full 4 quart Crock Pot full of this so I’ll be good to go for lunches all week.
Recipe based on Good Morning America recipe finalist