Makes: 4 servings, 1 cup lentils & kale and 1 slice bread each
Serving size: 1 cup lentils & kale and 1 slice bread
Dietary fiber13 g
Saturated fat2 g
Mono Fat10 g
This rosemary-infused lentil and greens recipe is a perfect topping for toasted bread. Serve as a vegetarian main dish for 4 or a hearty side dish for 8.
Mince 2 garlic cloves. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the minced garlic and crushed red pepper and cook until fragrant, about 1 minute. Add tomato paste and rosemary and cook, stirring, for 1 minute. Add water; bring to a boil. Add lentils, reduce heat to a simmer, partially cover and cook for 40 minutes.
Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
Meanwhile, preheat oven to 375°F.
Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes.
Cut the remaining garlic clove in half and rub the toast with a cut side of the garlic. Serve each toast topped with about 1 cup of the lentil mixture, drizzled with 1/2 teaspoon of the remaining oil.
We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets. To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes.