Lentils, Potatoes and Kale with Goat Cheese
A nice way of combining vegetables to create a complete meal or a substantial side dish. The potatoes and onion are sautéed until crisp and then the kale is added with a bit of stock and cooked until the kale is just wilted. I then add some cooked lentils and continue cooking just until flavours are merged and liquids are absorbed. Serve the dish immediately as the kale will lose it bright green colour if you let it sit for too long. The goat cheese is optional and you can certainly try other cheeses as well, such as feta or Parmesan.
2 tablespoons olive oil
1/2 an onion, sliced
2 medium white or red skinned potatoes
4-6 cups kale, shredded
1/2 cup du puy lentils, cooked
1/2 cup vegetable or chicken stock
Salt and pepper
Goat cheese, Parmesan or another cheese.
Heat oil in a sauté pan, add onion and cook until onion begins to turn golden.
Add potatoes and continue cooking stirring frequently, until potatoes are almost cooked.
Add shredded kale. Add 1/4 cup stock, cover and let cook until kale is wilted and bright green.
Uncover, add lentils and another 1/4 cup stock as well as salt and pepper to taste. Cover again and continue cooking another couple of minutes.
Remove lid and taste to make sure everything is cooked to your liking.
To serve, stir in some cheese of your choice, spoon onto a plate and serve warm.