Red-Wine-Braised Lentils and Kale

By LaurenCocch16

Ingredients

• 1 medium carrot, peeled & diced (1/2 cup)
• 1/2 medium onion, peeled & diced (1/4 cup)
• 1 Tbsp olive oil
• 1 clove garlic, peeled and left whole
• 1 tsp salt
• 1 cup lentils
• 1/2 bay leaf
• 1 sprig fresh thyme (1/2 tsp)
• 1 cup dry red wine
• 2 cups chicken stock
• 1 bunch kale, washed and stems & tough leaf ribs removed, torn into random-sized pieces (5 cups)
• 1 tsp pepper
• 2 Tbsp sweet butter

Details

Servings 6

Preparation

Step 1

1. In small high-sided pan, heat olive oil. Add carrots, onion, garlic, and pinch of salt. Cook over medium-high heat for few moments until fragrant.

2. Add lentils, bay leaf, and thyme. Stir to coat with the oil, add the wine and about half the stock. Bring to a simmer and cook uncovered for about 10 minutes.

3. Stir in kale. Return to simmer, adding more stock if dry. Continue cooking and adding stock as required until lentils are tender, about 20-25 minutes. Turn off the heat, remove the garlic, thyme and bay leaf. Stir in sweet butter and serve.