Lentil Bean Stew & Perfect Popovers*

Here’s a scrumptious recipe for a hearty delicious meal that everyone will enjoy!

Lentil Bean Stew

What you’ll need
1 lb. red lentils
1 lb. green lentils
3 garlic cloves, peeled
3 tsp. kosher salt
1 ½ in. piece of ginger, peeled
4 tomatoes, cut into 1 ½ -in. wedges
3 lemons, juiced
1 bunch kale leaves, spines removed- roughly chopped


  1. Put lentils into a large pot filled with 3 quarts water. Add garlic, salt and ginger. Bring pot to a simmer.
  2. Once the beans have cooked for 15 minutes, add tomatoes.
  3. When beans are soft and tomatoes have lost their form (about 20 minutes). Turn off the heat.
  4. Add lemon juice and stir in kale leaves. Salt to taste.


Parmesan Popovers

What you’ll need
2 tbsp. unsalted butter, softened
2 large eggs, at room temperature- beaten
1 cup half-and- half
1 cup all-purpose flour
½ tbsp. grated Parmesan cheese


  1. Preheat oven to 400. Literally grease the cups of a 12-cup muffin pan with butter. The butter should be tickly applied in each individual cup.
  2. In a small bowl combine the eggs and half and half, and whisk until the mixture is a uniform color and texture.
  3. In a large bowl sift together the flour and salt. Whisk to ensure they are thoroughly blended, then pour in the egg mixture; whisk to combine. Add the Parmesan, and whisk until only tiny lumps remain.
  4. Preheat the muffin pan in the over for 4 minutes. Right before you take the pan out of the oven, whisk the batter. Pour the batter into the hot muffin pan, filling each cup a little less than halfway.
  5. Bake for 25 minutes without opening the oven door. The popovers should be puffy, browned and crisp. Serve warm with butter!


*Recipes reprinted from: People Magazine, November 2015.