Moroccan Lentil, Leek and Kale Vermicelli
With my new kale discovery I decided to try this vegan recipe. Moroccan Lentil, Leek and Kale Vermicelli: 2 Tbsp Moroccan Spice (see note) 2 Tbsp Olive Oil ½ Cup Vermicelli ½ Cup Vegetable Broth 1 Can Cooked Brown or Red Lentils 1 Can Chickpeas 1 Onion (2 cups) Chopped 3 Garlic Cloves Minces 2 Leeks Chopped 3 Carrots Chopped 6 Cups Raw Kale Chopped
Place vermicelli into a bowl and let soak in warm water for 10-15 min or until soft.In a large pan heat the olive oil on medium-high and add the onions, leeks, carrots, and garlic. Sauté until vegetables are soft. Stir in the Moroccan spice, broth, chickpeas and bring to a boil. Add kale, reduce heat and simmer for 15 minutes. Add softened vermicelli and lentils and mix heat through. Salt and season to taste and serve warm.
Note: See my Moroccan Spice Recipe to make your own!
All the recipes I use come from a variety of places. I like to pin vegan and vegetarian recipes to try. Some are passed on to me from family and friends and some of them I’ve simply made up. This recipe is a hybrid between a vegetarian cookbook, a recipe I found on food.com and my own touches.