Braised Beluga Lentils with Kale & Rosemary

Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Peel and small dice the onion and carrot. Small dice the celery. Peel and mince the garlic. Pick the rosemary leaves off the woody stems. Roughly chop the leaves to get about 1 tablespoon of chopped rosemary. Peel and small dice the sweet potatoes and place in a bowl of water. Cut out and discard the stems of the kale and roughly chop the leaves.

Step 2

2 Cook the aromatic vegetables: In a medium pot, heat a little olive oil on high until hot. Add the carrot, celery, onion, and garlic. Cook 3 to 5 minutes, or until softened, stirring occasionally.

Step 3

3 Add the spices, rosemary & lentils: Stir in the Berbere spice and rosemary. Cook 30 seconds to 1 minute, or until fragrant, to toast the spices and release the oils from the rosemary. Stir in the lentils for 1 to 2 minutes, or until coated.

Step 4

4 Braise the lentils: Next, add the vegetable broth, diced tomatoes, drained sweet potatoes, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer 14 to 16 minutes, or until the lentils are just tender. Season with salt and pepper to taste.

Step 5

5 Add the kale: Stir in the kale and 1 cup of water. Simmer 5 to 7 minutes longer, or until the kale is wilted, the lentils are completely tender, and the mixture is slightly thickened. Stir in all but a pinch of Parmesan cheese (reserve the rest for garnish).

Step 6

6 Plate your dish: Remove from the heat and stir in the sherry vinegar. Divide the lentils between 2 bowls and garnish with the remaining Parmesan cheese. Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Peel and small dice the onion and carrot. Small dice the celery. Peel and mince the garlic. Pick the rosemary leaves off the woody stems. Roughly chop the leaves to get about 1 tablespoon of chopped rosemary. Peel and small dice the sweet potatoes and place in a bowl of water. Cut out and discard the stems of the kale and roughly chop the leaves.

Step 8

2 Cook the aromatic vegetables: In a medium pot, heat a little olive oil on high until hot. Add the carrot, celery, onion, and garlic. Cook 3 to 5 minutes, or until softened, stirring occasionally.

Step 9

3 Add the spices, rosemary & lentils: Stir in the Berbere spice and rosemary. Cook 30 seconds to 1 minute, or until fragrant, to toast the spices and release the oils from the rosemary. Stir in the lentils for 1 to 2 minutes, or until coated.

Step 10

4 Braise the lentils: Next, add the vegetable broth, diced tomatoes, drained sweet potatoes, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer 14 to 16 minutes, or until the lentils are just tender. Season with salt and pepper to taste.

Step 11

5 Add the kale: Stir in the kale and 1 cup of water. Simmer 5 to 7 minutes longer, or until the kale is wilted, the lentils are completely tender, and the mixture is slightly thickened. Stir in all but a pinch of Parmesan cheese (reserve the rest for garnish).

Step 12

6 Plate your dish: Remove from the heat and stir in the sherry vinegar. Divide the lentils between 2 bowls and garnish with the remaining Parmesan cheese. Enjoy!