The perfect escape from polar vortex conditions! Easy and quick to make, with a delicate complexity.
Serves: 4 as appetizer
Time: 25 minutes
1 tbsp extra virgin olive oil
3/4 cup finely chopped yellow onion
2 cloves garlic, minced
1 cup red lentils
3 cups vegetable broth (I used Whole Foods’ broth)
1 leaf kale
1 wedge of lemon (about 1/8 of a juicy lemon)
1/4 cup whole cashews
Salt to taste
Crushed red pepper to taste
1. Heat the olive oil in a pot over low-medium heat. Once heated, add the onions and cook until translucent. If they begin to brown, lower the heat.
2. Once the onion is translucent, add the garlic and cook for another 4-5 minutes.
3. Add the red lentils and broth. Bring it to a boil then reduce to a simmer.
4. While the red lentils are cooking, cut the kale into strips and remove the thick stem. Place in a bowl and squeeze the lemon over the kale. Massage the lemon juice into the kale and then let it sit.
5. Grind the cashews in a food processor, you can leave chunks if you like texture. Set this aside for now.
6. When the lentils are cooked (should take 20-25 minutes, I like to stop cooking before they completely break down), add the kale in. You’ll probably need to press it down into the pot, but it will quickly begin to wilt and will release water, so no need to add more broth. Remove it from the heat.
7. Add the ground cashews and salt to taste, ladle into bowls and top with crushed red pepper.