Warm Lentil and
Kale Salad
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen,
2013) Serves: 6
Prep Time: 15 minutes
Cook Time; approx 30 minutes
Cooking Utensils : large sauce pan, medium fry pan, chef's knife, small colander or sieve
Here, protein- and fiber-rich
brown lentils star alongside roasted carrots, sautéed onions and earthy kale in
a salad that shows off bold tastes, textures and colors. A small amount of
crisped prosciutto lends meaty, savory flavor without much extra fat. To do a vegan version, use vegetable broth and leave out proscuitto It's still a great dish!
Ingredients:
1
Tbs. olive oil
4
carrots, peeled and diced small
1
large red onion, thinly sliced (size of baseball or your fist)
1
1/4 tsp. sea salt, plus more, to taste
Freshly
ground pepper, to taste, plus 1/4 tsp.
Leaves
from 1 large bunch Tuscan kale, thinly sliced
1
cup brown lentils, picked over and rinsed
2
fresh thyme sprigs
4
large garlic cloves, peeled but left whole
4
cups low-sodium chicken broth or vegetable broth
6
thin slices prosciutto (if possible use Italian, NOT domestic prosciutto presliced)
1
tsp. sherry vinegar (use can use other vinegars, but sherry is sweeter)
Directions:
In a large saucepan over medium heat,
warm the olive oil. Add the carrots and onion, 1/4 tsp. of the salt and several
grindings of pepper. Sauté until the onion is very soft and lightly
caramelized, about 15 minutes. Add the kale and cook, stirring occasionally,
until tender, about 6 minutes. Scrape the contents of the pan into a bowl and
set aside. Wipe out the pan.
In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, 15 to 20 minutes.
Meanwhile, in a fry pan over medium heat, cook the prosciutto until crisp and browned, about 7 minutes. Let cool, then tear into small pieces.
Drain the lentils in a colander, and remove and discard the thyme and garlic. Return the lentils to the saucepan, and stir in the kale mixture, vinegar and the remaining 1/2 tsp. salt. Taste and adjust the seasonings with salt and pepper. Transfer the lentil mixture to a serving bowl, top with the prosciutto and serve immediately..
In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, 15 to 20 minutes.
Meanwhile, in a fry pan over medium heat, cook the prosciutto until crisp and browned, about 7 minutes. Let cool, then tear into small pieces.
Drain the lentils in a colander, and remove and discard the thyme and garlic. Return the lentils to the saucepan, and stir in the kale mixture, vinegar and the remaining 1/2 tsp. salt. Taste and adjust the seasonings with salt and pepper. Transfer the lentil mixture to a serving bowl, top with the prosciutto and serve immediately..
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