Balsamic Kale and Black Lentils
Prep Time
10 minutes
Prep Notes
This recipe can be eaten hot or cold, served by itself or over quinoa. If you don't have black (beluga) lentils, you can substitute in regular green ones.
Cooking Time
20 minutes
Yields
4 servings
Ingredients
2 tsp olive oil
1 cup onion, finely chopped
1 bunch dinosaur kale (laminate), rinsed, stems removed, coarsely chopped into bite-sized pieces
3 cloves garlic, minced
1/4 cup balsamic vinegar
1/4 cup chicken broth
1 large carrot, diced
1 redt bell pepper, diced
1 cup black lentils, cooked OR 1 can (14 oz) organic lentils
Sea salt and pepper, to taste
Optional: 1/4 cup goat feta (greek)
Directions
- Heat olive oil in medium sauté pan over medium heat.
- When heated, add onion and cook until golden, stirring occasionally (about 5 minutes.)
- Add red pepper, garlic, and carrots and continue cooking about 5 minutes more.
- Add kale to cooked vegetables in sauté pan. Cover. Stir occasionally until kale is wilted, about 5 minutes.
- Add balsamic vinegar and stir to combine.
- Add lentils and stir until just combined and heated through. Season with salt and pepper.
- Add optional goat feta cheese, stir lightly. Taste and adjust seasonings, adding more balsamic vinegar if more tang is desired.
- Remove from heat and transfer into serving bowl.
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