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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Warm Lentil and Kale Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Warm Lentil and Kale Salad Empty Warm Lentil and Kale Salad

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

    Warm Lentil and Kale Salad Img90l
    Warm Lentil and Kale Salad
    Warm Lentil and Kale Salad Translucent
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    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.





    • 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).
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