Whole Wheat Toast with Wine-Braised Lentils and Kale2017-02-17T17:13:55+00:00

Project Description

lentils-on-toast

Photo by Cynthia Salaysay.

If dinner can be breakfast, and breakfast can be toast, then toast can be dinner, yes? We’ve added Deborah Madison’s recipe from Vegetarian Suppers to our collection because it’s outrageously good with our Community Grains Whole Wheat Batard. The lentils are robustly flavored with pops of tomato and wine — very earthy and hearty, nevermind that it’s vegetarian!

Supper Toast with Wine-Braised Lentils and Kale

Makes 4 toasts.
From Deborah Madison’s Vegetarian Suppers.

Ingredients

  • 3/4 cup French green or black lentils
  • 4 tsp olive oil
  • 1/3 cup onion, diced
  • 1/3 cup carrot, diced
  • 1/3 cup celery, diced
  • 2 garlic cloves
  • 1 Tbsp tomato paste
  • 1 1/2 cups dry red wine
  • 1 tsp Dijon mustard
  • sea salt and freshly ground pepper
  • 12 red pearl onions
  • 1 big bunch of dinosaur (Tuscan) kale or other greens, stemmed
  • 1 Tbsp butter
  • 4 slices of crusty whole wheat bread, such as Community Grains Whole Wheat Batard

Cooking Instructions

  1. Clean and rinse the lentils, then parboil them for 5 minutes and drain.
  2. Heat 1 tablespoon of oil in a medium (3- or 4-quart) saucepan and sauté the onion, carrot, and celery for a few minutes, until they’ve taken on a bit of color. Smash one clove of the garlic with the flat of your knife and peel. Add it to the pan with the tomato paste, stir it together well, then add in the wine and mustard, 1 1/2 cups of water, and the lentils. Simmer until tender, 30-40 minutes. Stir in 1 teaspoon of salt.
  3. Blanch the pearl onions in boiling water for 1 minute, then drain, dunk under cool water and peel. If any of them are large, cut them in half. Saute with 1 teaspoon of olive oil and allow to cook, for 5 minutes or longer, until soft, then add a splash of water or wine to the pan and scrape up any browned bits. Season with salt and pepper.
  4. Place the greens in a medium saucepan with a bit of water and place over medium heat and cook under medium heat, covered, until tender, about seven minutes. Remove the greens, allow to cool, and cut into small-bite sized pieces or smaller. Stir into the lentils with a tablespoon of butter to finish.
  5. Toast the bread and rub its surface with a peeled garlic clove. Spoon the lentils over it and give each serving a few onions.