Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Warm Lentil and Kale Salad

Share

Lobo
Moderator
Moderator

Posts : 20841
Thanked : 976
Join date : 2013-01-12

Warm Lentil and Kale Salad

Post by Lobo on Sun 17 Jan 2016, 9:57 pm


Warm Lentil and Kale Salad

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6
Here, protein- and fiber-rich brown lentils star alongside roasted carrots, sautéed onions and earthy kale in a salad that shows off bold tastes, textures and colors. A small amount of crisped prosciutto lends meaty, savory flavor without much extra fat.



  • Printer Friendly Version





  • 96

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

Directions:

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 Good for You, by Dana Jacobi (Weldon Owen, 2013).

    Current date/time is Thu 23 Feb 2017, 5:01 pm