Jennifer Causey
Active Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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