Braised Beluga Lentils  with Kale & Rosemary

Braised Beluga Lentils

with Kale & Rosemary

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These black lentils are called beluga because of their resemblance to caviar. In this hearty dish, the little legumes are braised, or simmered in a tomato-based broth along with with fresh kale, rosemary, and Berbere spice, an Ethiopian blend of cardamom, cinnamon, coriander, cumin, turmeric, and ginger, among others. For a last-minute touch of brightness, we finished it with sherry vinegar from Spain.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Braised Beluga Lentils  with Kale & Rosemary
Title
  • 6 oz Baby Sweet Potatoes
  • 4 cloves Garlic
  • 2 sprigs Rosemary
  • 1 Carrot
  • 1 stalk Celery
  • 1 Yellow Onion
  • 7 oz Kale
  • 1 cup Beluga Lentils
  • 1 tsp Berbere Spice
  • 1 14.5-Ounce Can Diced Tomatoes
  • 1 cup Vegetable Broth
  • ⅓ cup Grated Parmesan Cheese
  • 1 Tbsp Sherry Vinegar
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and small dice the onion and carrot. Small dice the celery. Peel and mince the garlic. Pick the rosemary leaves off the woody stems. Roughly chop the leaves to get about 1 tablespoon of chopped rosemary. Peel and small dice the sweet potatoes and place in a bowl of water. Cut out and discard the stems of the kale and roughly chop the leaves.
Cook the aromatic vegetables:
2 Cook the aromatic vegetables:
In a medium pot, heat a little olive oil on high until hot. Add the carrot, celery, onion, and garlic. Cook 3 to 5 minutes, or until softened, stirring occasionally.
Add the spices, rosemary & lentils:
3 Add the spices, rosemary & lentils:
Stir in the Berbere spice and rosemary. Cook 30 seconds to 1 minute, or until fragrant, to toast the spices and release the oils from the rosemary. Stir in the lentils for 1 to 2 minutes, or until coated.
Braise the lentils:
4 Braise the lentils:
Next, add the vegetable broth, diced tomatoes, drained sweet potatoes, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer 14 to 16 minutes, or until the lentils are just tender. Season with salt and pepper to taste.
Add the kale:
5 Add the kale:
Stir in the kale and 1 cup of water. Simmer 5 to 7 minutes longer, or until the kale is wilted, the lentils are completely tender, and the mixture is slightly thickened. Stir in all but a pinch of Parmesan cheese (reserve the rest for garnish).
Plate your dish:
6 Plate your dish:
Remove from the heat and stir in the sherry vinegar. Divide the lentils between 2 bowls and garnish with the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and small dice the onion and carrot. Small dice the celery. Peel and mince the garlic. Pick the rosemary leaves off the woody stems. Roughly chop the leaves to get about 1 tablespoon of chopped rosemary. Peel and small dice the sweet potatoes and place in a bowl of water. Cut out and discard the stems of the kale and roughly chop the leaves.
2 Cook the aromatic vegetables:
In a medium pot, heat a little olive oil on high until hot. Add the carrot, celery, onion, and garlic. Cook 3 to 5 minutes, or until softened, stirring occasionally.
Cook the aromatic vegetables:
Add the spices, rosemary & lentils:
3 Add the spices, rosemary & lentils:
Stir in the Berbere spice and rosemary. Cook 30 seconds to 1 minute, or until fragrant, to toast the spices and release the oils from the rosemary. Stir in the lentils for 1 to 2 minutes, or until coated.
4 Braise the lentils:
Next, add the vegetable broth, diced tomatoes, drained sweet potatoes, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer 14 to 16 minutes, or until the lentils are just tender. Season with salt and pepper to taste.
Braise the lentils:
Add the kale:
5 Add the kale:
Stir in the kale and 1 cup of water. Simmer 5 to 7 minutes longer, or until the kale is wilted, the lentils are completely tender, and the mixture is slightly thickened. Stir in all but a pinch of Parmesan cheese (reserve the rest for garnish).
6 Plate your dish:
Remove from the heat and stir in the sherry vinegar. Divide the lentils between 2 bowls and garnish with the remaining Parmesan cheese. Enjoy!
Plate your dish:
Browse Steps
1 of 6