Warm Lentil and Kale Salad
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.
- 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
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).