Slow-Simmered Lentils with Kale and Goat Cheese

1. Prepare Kale and Sauté Aromatics

Strip the leaves from the kale stems, tearing them into bite-sized pieces, and slice the stems thinly. Heat 2 tablespoons of olive oil in a Dutch oven or heavy pot over medium heat. Add the sliced kale stems, diced onion, and minced garlic. Cook for 4 to 5 minutes until the onion is translucent and fragrant.

2. Add Kale Leaves and Tomato Paste

Add the kale leaves to the pot and cook for about 1 to 2 minutes until they have softened. Stir in the tomato paste and cook for another minute.

3. Simmer Lentils

Add the rinsed lentils and pour in 2½ cups of vegetable broth. Season with kosher salt and freshly ground black pepper. Cover the pot and let the lentils simmer gently for about 60 minutes, adding more broth as needed.

4. Finish with Vinegar and Goat Cheese

Stir in the vinegar and nestle the segments of goat cheese into the mixture. Let the dish rest for 4 to 5 minutes to allow the goat cheese to soften.

5. Serve over Toasted Bread

Drizzle the remaining tablespoon of olive oil over the lentils and spoon the mixture onto thick slices of grilled or toasted country or sourdough bread.