|5||Maple Leaf Top Dogs Original Hot Dogs, sliced ¼ inch thick on a diagonal|
|2||small sweet potatoes, peeled and chopped into ¼”-½’ cubes|
|1/2||large carrot, peeled and finely diced|
|1||520 mL can of cooked lentils, drained (equivalent to 2 cups)|
|1||small bunch Tuscan kale (equivalent to about 4 cups), ribs removed and finely sliced|
|1/2 cup||(125 mL) yellow onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||stalk celery, finely chopped|
|2||sprigs thyme (1 tsp thyme leaves)|
|2 tbsp||(30 mL) cooking oil|
|Salt & pepper to taste|
In a large skillet, heat the oil. Once your oil is hot, add the onions, celery, carrots and sweet potatoes and cook for about 6-7 minutes (or until everything is softened).
Add the hot dogs, garlic, thyme leaves, and sauté for about one minute.
Add the chopped kale to the skillet and continue cooking until the kale wilts.
Add the cooked lentils and sauté until the lentils are combined with the kale and sweet potato mixture and warmed through.
Taste and season with salt and pepper, if needed.
Keep any leftovers refrigerated in an airtight container for up to 4 days.
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