Warm Lentil And Kale Salad
This hearty lentil dish combines the earthy flavors of kale, lentils, and prosciutto, creating a comforting and satisfying meal. The caramelized onions and tender kale complement the lentils, enhanced by the crispy prosciutto topping. This recipe is a flavorful and nutritious option for a delicious dinner.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 4 carrots, peeled and diced
- 1 large red onion, thinly sliced
- 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
- 4 cups low-sodium chicken broth
- 6 thin slices prosciutto
- 1 tsp. sherry vinegar
Instructions
- 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. Serves 6.
- Adapted from Williams-Sonoma <i>Good for You,</i> by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 6.
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