Braised Beluga Lentils  with Kale & Rosemary

Braised Beluga Lentils

with Kale & Rosemary

2 Servings
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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.

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  • 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

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:
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