2024 Daniel Fast - Flipbook - Page 44
1 tablespoon extra-virgin olive oil
4 celery stalks, finely chopped
2 garlic cloves, minced
2 (15-ounce) can brown lentils, rinsed and drained
1 cup canned crushed tomatoes
3 cups low-sodium tomato vegetable juice
1 (1/2-pound) bunch kale, tough stems removed, and leaves roughly chopped (5 to 6 cups)
Salt and freshly ground black pepper
Heat oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; cook 5 minutes,
stirring occasionally (do not brown). Add lentils, tomatoes, juice, and kale; stir to combine and bring to a
simmer. Reduce heat to low, cover, and cook 15 to 20 minutes.
Season to taste with salt and pepper. Ladle into bowls and serve.
Red Beans and Rice Servings 2 1/2 - 5Quarts
1-pound dry red beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
14 1/2-ounce cans vegetable broth
2 cups of water
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon hot pepper sauce
3 cups cooked brown rice
In a large pot, cover the beans with three times their volume of water and bring to a boil. Boil for 10
minutes and then remove from heat. Cover and let stand for one hour and then drain. Combine all of
the ingredients in a slower cooker except the rice. Cover; cook on low for 10 hours or on high for six
hours. Serve over the hot cooked brown rice
Roasted Pepper and Bean Chili Servings 3 - 6
2 green peppers
2 red peppers
1 onion, chopped
1 zucchini, quartered and sliced
2 cloves garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1 (14 1/2 ounce can crushed tomatoes)
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