Lentils with Kale and Shallots Recipe

Name: Lentils with Kale and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 shallots, peeled and diced; 5 garlic cloves, peeled and trimmed; 2 dried red chilies or 1 teaspoon red chili flakes; 1 bunch kale (preferably lacinato kale, also known as dinosaur kale), finely chopped; 1 cup dark lentils (see Recipe Note); Coarse salt; 4 cups water; 1/2 teaspoon freshly grated nutmeg; Creme fraiche, for serving; Some really high-quality, extra-virgin olive oil, for serving

Servings: persons

1/4 cup extra-virgin olive oil
3 shallots, peeled and diced
5 garlic cloves, peeled and trimmed
2 dried red chilies or 1 teaspoon red chili flakes
1 bunch kale (preferably lacinato kale, also known as dinosaur kale), finely chopped
1 cup dark lentils (see Recipe Note)
Coarse salt
4 cups water
1/2 teaspoon freshly grated nutmeg
Creme fraiche, for serving
Some really high-quality, extra-virgin olive oil, for serving

1
Heat the 1/4 cup olive oil in a large pot over medium-high heat.
2
Add the shallots, garlic, chili, and kale and cook, stirring occasionally, until the vegetables are just beginning to soften, about 5 minutes.
3
Add the lentils, a healthy pinch of salt, and the water.
4
Bring the mixture to a boil, reduce the heat, and simmer gently until the lentils and kale are not just cooked through, but really soft and lovely, a good hour, maybe even two; it will depend on the age and type of lentil you choose.
5
Splash the mixture with additional water as it cooks if its threatening to dry out; you want the final product to be moist, but not at all brothy.
6
Just before serving, stir in the nutmeg and season the mixture with salt.
7
Serve hot or at room temperature with generous spoonfuls of cold creme fraiche and a healthy drizzle of the raw, high-quality, extra-virgin olive oil.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 3 shallots, peeled and diced, 5 garlic cloves, peeled and trimmed, 2 dried red chilies or 1 teaspoon red chili flakes, and more.

Yes, Lentils with Kale and Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentils with Kale and Shallots

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