85 minutes
A hearty and comforting bowl featuring creamy beluga lentils, roasted greens, and a rich sun-dried tomato broth.
teaspoons
Leek, scrubbed and sliced into ½-inch-thick strips
cups
Lacinato Kale, rinsed, stemmed, halved crosswise, and sliced into long strips
0 oz
tablespoons
tablespoons
Yellow Onion, finely diced
each
Garlic Clove, minced
each
Thyme Sprigs, minced
each
Black Beluga Lentils, picked over and rinsed
cups
cups
cups
cups
Sweet Hot Pepper Vinegar
tablespoons
to taste
Black Pepper, freshly ground
to taste
Sun-Dried Tomato Halves, julienned
tablespoons
Boiling Water
to taste
Garlic Clove, thinly sliced
each
each
Lemon Juice, fresh
tablespoons
Sweet Hot Pepper Vinegar
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
1. Preheat Oven and Blanch Vegetables
Preheat your oven to 400°F. Bring a large pot of water to a boil, adding 1 tablespoon of kosher salt. Once boiling, add the leeks and cook them for 2 minutes. Quickly follow with the kale, blanching it for 30 seconds. Drain both vegetables well and spread them out to dry on clean towels.
2. Roast Vegetables
Transfer the leeks and kale to a rimmed baking sheet, toss them with 1 tablespoon of olive oil and ¼ teaspoon of kosher salt, and roast for about 30 minutes, or until they look crisp and slightly golden.
3. Cook Lentils
In the meantime, warm 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the finely diced yellow onion, cooking it until it becomes soft and translucent, about 5 to 7 minutes. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant. Add the rinsed beluga lentils, tomato puree, and vegetable stock. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for 20 to 25 minutes, or until the lentils are tender but not mushy.
4. Finish Lentils
Stir in the cashew cream and 3 tablespoons of Sweet Hot Pepper Vinegar, then season with kosher salt and freshly ground black pepper to taste.
5. Prepare Sun-Dried Tomato Broth
To prepare the sun-dried tomato broth, soak the sun-dried tomatoes in boiling water until softened. While they soak, heat ¼ cup of olive oil in a small pan and gently cook the garlic slices and thyme sprigs until the garlic is golden and fragrant. Strain the oil to remove the garlic and thyme, reserving the flavorful oil. Blend the softened sun-dried tomatoes with the fresh lemon juice, Sweet Hot Pepper Vinegar, ¾ teaspoon kosher salt, and the reserved garlic oil until smooth.
6. Assemble the Bowl
To assemble your bowl, divide the creamy lentils among your serving bowls. Drizzle each portion with the sun-dried tomato broth, then top with the roasted leeks and kale. Garnish with the crispy garlic chips if desired, and finish with a sprinkle of freshly ground black pepper. Serve warm and enjoy the comforting, robust flavors of this hearty dish.
Replace the base with different grains such as quinoa, farro, or barley to add a different texture and nutrition profile. Each grain brings its own nuttiness and bite, which can transform the dish.
Replace the creamy element with hummus, use roasted kale, and top with olive tapenade instead of sun-dried tomato essence. Add some feta cheese and a sprinkle of za'atar.
Swap in edamame or mung beans for the lentils, use a coconut milk-based sauce for creaminess, and incorporate roasted bok choy or broccoli. Top with a drizzle of a soy-sesame-ginger dressing.
The sun-dried tomato essence is a flavor-packed ingredient that defines the uniqueness of the dish. However, you can experiment with other intense flavors
Add grilled chicken, pan-seared salmon, or tofu to make the bowl more substantial and vary the protein source.
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