Lentils and Kale

This lentils and kale recipe is a nutritious meal.

Lentils and kale are a warm and satisfying meal that can be prepared start to finish in about 10 minutes, when you make the lentils ahead of time. Store the lentils in an air-tight container in the refrigerator for up to one week.

This recipe was adapted from the Sack Lunch: Beluga Lentils and Broccoli Rabe recipe on the seriouseats.com website.

Ingredients for Make-Ahead Lentils

100 grams lentils
1 Tbl extra-virgin olive oil
1/3 cup diced white onion
4 sprigs fresh thyme leaves
1/4 tsp crushed red pepper
3 Tbl red wine
6-8 fresh basil leaves
Kosher salt and freshly ground black pepper
2 cups water

Method for Making the Lentils

1. Rinse the lentils and pick through them to remove any small stones.
2. Heat saucepan over medium heat.
3. Add 1 Tbl olive oil to pan and heat.
4. Add the onion, thyme, basil, 1/2 tsp salt, and a pinch of fresh ground pepper.
5. Cook, stirring often, until soft and translucent. About 4 minutes.
6. Add lentils and 1/2 tsp salt.
7. Cook about 2 minutes, stirring to coat.
8. Reduce heat to low and add wine until absorbed.
9. Quickly add 2 cups water and bring to a boil over high heat.
10. Turn down the heat and simmer 30 minutes, until lentils are tender.
11. Strain the lentils over a bowl.
12. Remove any herb stalks.

Assembling the Dish

1/5 lb kale, cleaned and washed
1/2 Tbl parmesan cheese
Kosher salt and freshly ground black pepper
1/4-1/2 cup homemade vegetable broth

Method for Assembling the Dish

1. In a saucepan, combine 150 grams cooked lentils, 1/5 lb chopped kale, and 1/4- 1/2 cup vegetable broth.
2. Cover and bring to a boil over medium-high heat.
3. Cook until kale is cooked through and limp, about 5 minutes.
4. Remove from heat, toss with 1/4 tsp salt.
5. Pour contents into a bowl and top with parmesan cheese.
6. Let cool to desired temperature before eating.

This Lentils and Kale recipe serves one.
Approximately 360 calories per serving.