This reigning leafy green is jam-packed with vitamins A, C, and K. Kale’s fibrous greens maintain integrity even in long-cooked soups and braises, but we also love it raw in salads. Just be sure to massage the leaves until they start to soften and tenderize.
A few quick pickled carrots and a judicious dribble of creamy almond sauce completely transforms this dish into a hard-to-put-down dinner. Make it a regular in your #meatlessmonday rotation.
3/4 cup apple cider vinegar
1/2 cup plus 2 Tbsp. water, divided
2 tablespoons granulated sugar
1 1/2 teaspoons table salt, divided
2 cups matchstick-cut carrots
3 cups unsalted vegetable stock
1 cup uncooked black lentils
1 (7-oz.) bunch lacinato kale, stemmed and chopped
2 tablespoons creamy almond butter
1 tablespoon fresh lemon juice
2 teaspoons toasted sesame oil
2 teaspoons lower-sodium soy sauce
1 garlic clove, grated
1 ripe avocado, sliced
Added sugars 1g
Calcium 14% DV
Potassium 21% DV
How to Make It
Stir together vinegar, 1/2 cup water, sugar, and 1 teaspoon salt in a saucepan; bring to a simmer over medium. Place carrots in a glass bowl. Add vinegar mixture; let stand 1 hour.
Bring stock, lentils, and remaining 1/2 teaspoon salt to a boil in a saucepan. Cover, reduce heat to medium, and simmer until lentils are tender, about 45 minutes. Stir in kale. Remove from heat; cover and let stand until kale is slightly wilted, about 5 minutes.
Stir together almond butter, lemon juice, sesame oil, soy sauce, and garlic in a bowl. Whisk in 1 tablespoon water. If necessary, whisk in remaining water, 1 teaspoon at a time, until desired consistency is reached.
Drain carrots. Place 3/4 cup lentil mixture in each of 4 bowls. Top evenly with pickled carrots and avocado. Drizzle with almond sauce.
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