Ingredients
The following ingredients have 7 Servings
- 1 cup dried green lentils, rinsed and picked over
- 4 cups low-sodium vegetable broth, divided
- 2 (12.0-ounce) bunches kale, rinsed well, tough stems removed
- 1 large white onion, halved and thinly sliced
- 3 large garlic cloves, chopped
- 1/2 cup dry red wine
- 1/2 cup sun-dried tomatoes (not packed in oil), cut into strips with kitchen shears or chopped
- 1 small fennel bulb, trimmed and finely chopped
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon ground black pepper
Instruction
- Combine lentils and 3 cups of the broth in a medium pot.
- Bring to a boil, reduce heat and simmer until lentils are tender but not mushy, 25 to 30 minutes.
- Add a few tablespoons water if needed to cover lentils during cooking.
- Drain lentils, reserving cooking liquid in a small bowl.
- Transfer lentils to a large mixing bowl and set aside.
- Slice kale leaves into 1/4-inch-wide strips.
- Heat a large high-sided skillet over medium-high heat.
- When the pan is very hot, add half of the kale, with water still clinging to the leaves, and cook, tossing with tongs constantly, until leaves are just wilted, about 5 minutes.
- Add kale to lentils and repeat with remaining kale.
- Add onion to the hot skillet with 1/4 cup water.
- Cook, stirring frequently, until the pan is nearly dry, about 5 minutes.
- Add garlic and cook for 30 seconds.
- Pour in wine and stir to scrape up any browned bits from the bottom of the pan.
- Let wine reduce by half, about 2 minutes.
- Add sun-dried tomatoes, remaining 1 cup broth and reserved lentil cooking liquid to the skillet.
- Simmer until tomatoes are tender and the liquid is reduced by half, about 10 minutes.
- Pour onion mixture over kale and lentils. Add fennel, thyme and pepper, and toss well. Serve warm or at room temperature.
