Tuscan Kale and French Lentil Bowl
Massaged dinosaur kale mixed with hearty lentils, toasted pine nuts, and lemon zest.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 cup French green (Puy) lentils
- 1 large bunch Lacinato (Dinosaur) kale, de-stemmed and chopped
- 4 tablespoons Extra virgin olive oil
- 1/4 cup Pine nuts
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 cloves Garlic, minced
- 1/2 cup Shaved Pecorino Romano cheese(optional)
- 1/4 teaspoon Red pepper flakes
- 1 teaspoon Sea salt
Instructions
- 1
Rinse the lentils thoroughly and place them in a pot with 3 cups of water and a pinch of salt.
- 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
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
Place the chopped kale in a large mixing bowl with 1 tablespoon of olive oil and a half teaspoon of salt.
- 5
Massage the kale with your hands for 3 minutes until the leaves become dark, soft, and reduced in volume.
- 6
Whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and red pepper flakes to create the dressing.
- 7
Add the warm lentils and toasted pine nuts to the kale bowl and pour the dressing over the mixture.
- 8
Toss everything together thoroughly and top with shaved Pecorino Romano before serving.
Ratings & Reviews
No ratings yet
