Slow-simmered Lentils with Kale and Goat Cheese

• porcje: 4

Składniki

¼ pound (115 grams) kale, preferably lacinato or dinosaur kale (half a standard bunch)

3 tablespoons (40 grams) olive oil, divided

1 small yellow onion, diced small (¼ inch)

3 garlic cloves, minced

1 tablespoon (15 grams) tomato paste

1 cup (150 grams) small green lentils (ideally French du Puy), rinsed

2½ to 3 cups (590 to 710 grams) vegetable broth, the more robust the better

Kosher salt

Freshly ground black pepper

2 tablespoons (30 grams) sherry vinegar or red-wine vinegar

4-ounce (115-gram) log goat cheese, cut into 1-inch segments

Thick slices country or sourdough bread, toasted or grilled, for serving

Wskazówki

Strip the leaves from the stems of the kale, and tear the leaves into bite. sized chunks. Thinly slice the stems.

Place 2 tablespoons of the olive oil in a medium-sized heavy pot (like a Dutch oven—you'll need a lid) over medium heat. Add the kale stems, onion, and garlic, and cook until the onion is translucent and beginning to soften, 4 to 5 minutes. Add the kale leaves, and cook until they soften down, 1 to 2 minutes. Add the tomato paste, and cook for 1 minute; then add the lentils, 2½ cups broth, 1 teaspoon kosher salt, and many grinds of black pepper. Bring to a boil; then reduce to a very low simmer, and cover. Cook for 60 minutes, until the lentils are tender but not collapsed.

If the lentils look thirsty, like they may dry out before they cook through, add the last ½ cup broth.

Remove from the heat, and stir in the sherry vinegar. Make little divots in the lentils with a spoon, and drop a piece of goat cheese into each.

Replace the lid, and let the lentils rest for 4 to 5 minutes, until the goat cheese has softened. Drizzle with the remaining tablespoon of olive oil.

Serve, scooped onto grilled bread.