A wonderfully cozy Fall & Winter meal. Easy to make, nutrient dense, and super satisfying (serves 4).

Ingredients:

1 cup uncooked green lentils (or 2 cups cooked)

2 large sweet potatoes of any variety

4 large carrots, peeled and chopped

1 large red onion, peeled and chopped into slices

1/2 tsp olive oil roasting the carrot and onion

1 large bunch of kale, de-stemmed and finely chopped, about 6 cups chopped

3 cloves garlic, minced

Miso gravy sauce:

1 1/4 cup vegetable stock

2 tbsp brown rice flour

2 tbsp white miso paste

2 tbsp nutritional yeast

1 tbsp arrowroot powder

2 tbsp tamari

Instructions:

1. Preheat the oven to 425 degrees

2. Cook the green lentils according to package instructions.

3. Chop the potatoes into approximately 1/2 inch cubes. Line a baking tray with parchment paper.

4. Evenly spread the cubed potato on the pan and bake for 45 minutes.

5. Once the potatoes are in the oven, peel and chop the carrot and onion and place on a second baking tray. Toss with 1/2 tsp olive oil and a pinch of salt and pepper.

6. Bake for 25-30 minutes until tender and starting to brown (they can go in the oven at the same time as the potatoes).

7. Wash, de-stem and finely chop the kale. Add to a skillet with the minced garlic. Add a little bit of water & cook for 4-5 minutes until bright green and softened but not overcooked.

For the Miso Gravy:

Add all of the sauce ingredients to a small saucepan and whisk over medium heat until it thickens, about 6-7 minutes.

*Recipe adapted from runningonrealfood.com