Beans & Greens
Ingredients
- Beluga Caviar Lentils (3 Cups)
- Garlic (2 Cloves for slicing)
- Sofrito (Mix of diced onions, fennel, and celery cooked in white wine and smoked paprika)
- Hot Sauce (1 TBSP)
- Strained Yogurt
- Onion
- Chives
- Vegetable Stock
- Kale
- Apple Cider Vinegar (2 TBSP)
- Dried Shallots
Directions
- Pre-cook lentils with minced onions and minced garlic until lentils are slightly soft
- NOTE: Lentils will be cooked again, so don’t get it too soft
- Slice 2 cloves garlic
- Chop chives for garnish
- Put sofrito in hot pan of oil
- Add in lentils - salt to taste
- Pour in ½ cup vegetable stock and let simmer 5 minutes
- Heat up another pan with olive oil and add in garlic slices
- Add in apple cider vinegar
- Pour in a splash of vegetable stock
- Let cook 3 minutes
- Add in handful of kale
- Let it cook down a bit (1 minute)
- Add in hot sauce
- Sprinkle in some salt
- Put lentil mixture into bowl
- Add kale on top (make sure to get those garlic slices as well)
- Sprinkle crispy shallots on top
- Add a spoonful of strained yogurt on the side
- Top it off with some chives