Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Original Recipe Sarah Walker Caron, Modified by the Conlons
- 2 tbsp extra virgin olive oil
- 1 cup finely chopped onion
- 1 bunch dinosaur kale rinsed
- 3 cloves garlic minced
- 2/3 cup balsamic vinegar divided (good quality, aged if possible)
- A bunch of carrots (organic and fresh from farmers market if possible)
- 1 cup black lentils prepared according to package directions
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta cheese (or goat cheese)
Preheat Oven to 425,
Cut carrots length wise in 1/2 or in 1/4s depending on size. Place on a lined sheet pan, drizzle with some olive oil, season with salt and roast until golden brown and soft when pierced with a knife. (about 10-12 mins)
While the carrots are roasting Heat the olive oil in 12-inch sauté pan with a lid (leave it uncovered for now). Add the onion and cook, stirring occasionally, until golden – about 10 minutes.
While the onion is cooking, remove the kale leaves from the stems and discard the stems. Roughly chop the leaves into bite-size pieces.
Once the onion is cooked, add the kale and garlic to the sauté pan and cover. Cook, stirring once or twice, until the kale is wilted – about five minutes. Drizzle with 1/3 cup balsamic vinegar and stir vigorously to combine.
Roughly chop the roasted carrots into 1-2 inch pieces and add them to the mix. Season with salt and pepper, as desired, and drizzle with the remaining balsamic vinegar. Stir well. Sprinkle with feta cheese. Taste, and add more balsamic vinegar, salt and pepper, as desired.
Remove from heat, serve and enjoy.