Tuscan Kale and French Lentil Bowl

Ingredients

• 1 cup French green (Puy) lentils
• 1 large bunch Lacinato (Dinosaur) kale, de-stemmed and chopped
• 4 tablespoons Extra virgin olive oil
• 0.25 cup Pine nuts
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Lemon zest
• 2 cloves Garlic, minced
• 0.5 cup Shaved Pecorino Romano cheese(optional)
• 0.25 teaspoon Red pepper flakes
• 1 teaspoon Sea salt

Instructions

1. 1

   Rinse the lentils thoroughly and place them in a pot with 3 cups of water and a pinch of salt.

2. 2

   Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still firm to the bite; drain and set aside.

3. 3

   In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes until golden brown and fragrant, shaking the pan frequently.

4. 4

   Place the chopped kale in a large mixing bowl with 1 tablespoon of olive oil and a half teaspoon of salt.

5. 5

   Massage the kale with your hands for 3 minutes until the leaves become dark, soft, and reduced in volume.

6. 6

   Whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and red pepper flakes to create the dressing.

7. 7

   Add the warm lentils and toasted pine nuts to the kale bowl and pour the dressing over the mixture.

8. 8

   Toss everything together thoroughly and top with shaved Pecorino Romano before serving.