It must be bowl week or something because here I am with another bowl! I give you my smoky potato, sausage and kale lentil bowl. It’s comforting, hearty, and healthy.
Let me tell you a little bit about it. You have a bed of lentils, sheeted with kale leaves, and blanketed with a smoky potato and sausage stew-like sauce. Topped with a soft, sunny egg and it’s all yumminess from here on out.
The smokiness comes from ancho chili powder. I grind my own from dried, whole ancho chilis and remove the seeds beforehand, so I get all the flavor without the spice! Don’t get me wrong. I love all things spicy, but not everyone does. By leaving the seeds out, I give the control of spiciness level to the consumer :) You know, with hot sauce and such.
Did I mention that everything cooks in one skillet? Even the egg is cooked in the same skillet! Gotta love that!
This warm bowl is the perfect dinner after a long day at the office.
If your preference is for a cooler bowl that refreshes you, try my Mediterranean Rice & Quinoa Bowl with Salmon Kebabs. They’re perfect for these warmer days we’re seeing here in SoCal.
Yields 4 servings
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2 tablespoons olive oil, divided
1 medium white onion, diced
3 cloves garlic, minced
3 teaspoons ancho chili powder, divided*
1-2 cups water
2 cans (14.5 ounce each) tomatoes (diced or whole), undrained
1 cup baby Dutch yellow potatoes, sliced
1 sausage of your choice (I used Hickory Farms), sliced
2 cups kale leaves, torn
4 cups cooked lentils
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened. Add the garlic, 2 teaspoons of chili powder, ½ cup of water, and tomatoes. Heat until boiling and then simmer for about 15 minutes. Transfer to a blender and blend until smooth.
- In the same, now empty skillet, heat the remaining tablespoon of olive oil. Add the potatoes, sausage, remaining 1 teaspoon of chili powder, and cook until the edges of the potatoes are beginning to soften. Add the blended tomato mixture back into the skillet and simmer until the potatoes are fully softened, about 25 minutes. While simmering, check (about every 5 minutes) to see if the sauce has gotten too thick. Add water in ½ cup increments to thin back to the desired consistency.
- Once the potatoes are fully cooked and softened, reduce the heat to low. Using the back of a ladle, form 4 wells in the sauce. Crack an egg into each well. Cover the skillet and cook the eggs for about 8 minutes.
- Serve over a bowl of lentils and kale leaves.
*If you can’t find ancho chili powder in the spice aisle, grind your own like I did. Buy dried, whole ancho chilis (in the Hispanic foods aisle), cut off the stem, pour out the seeds, roughly chop the chili to fit into a spice grinder and grind!
Inspired by Pinch of Yum
Disclaimer: Melissa’s Produce provided some of the produce used in this post. Melissa’s Produce’s goal is to educate and inspire people to eat better. Their mission is to increase produce consumption in the U.S. in an effort to make a healthier America, a mission that I stand behind.
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