French Lentils with Kale


Pick over and rinse 1 cup French green lentils (also known as du puy, I think). These are tiny and do not come split; they have their skin on.

Rinse one bunch kale, then pull the leaf off the stem, discarding stem, and tear leaves into small pieces.

Chop 2 onions into small dice.

Chop 3-4 clove garlic finely.

Sautee onion and garlic over medium high heat in a bit of olive oil until soft and translucent.

Add about two tablespoons dried thyme, stir for about a minute.

Add one 14 oz can diced plum tomatoes (I use italian)

Add two-three cups water or vegetable stock. (Vary the amount as you want something more soupy or stew-like as a result)

Bring to a boil, then turn down to simmer.

Add the lentils and stir in.

Simmer for about 30 minutes, or until desired tenderness is reached--these lentils cook relatively quickly.

Add the kale, and cook for about 6-10 minutes, until desired tenderness is reached.


French lentils are also very nice cooked up with finely chopped carrot and onions or shallots, thyme and a couple of table spoons of Dijon mustard in water or vegetable stock.