Braised Beluga Lentils with Kale and Rosemary

Serves 2 generously.

Ingredients

• ¾ cup dried black beluga lentils, rinsed
• 1 medium sweet potato, peeled and cut into ½-inch cubes
• 1 bunch kale, stems removed and leaves roughly chopped
• 2 carrots, finely diced
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary
• 1 to 2 teaspoons berbere spice blend
• 1 tablespoon tomato paste
• 1 cup canned diced tomatoes with their juices
• 2½ cups vegetable stock or water, plus more as needed
• 1 tablespoon sherry vinegar, plus more to taste
• ¼ cup finely grated Parmesan or Pecorino Romano
• 2 tablespoons olive oil
• Salt and black pepper

Steps

1. Heat the olive oil in a medium pot over medium heat. Add the onion and carrots, season with salt and pepper, and cook for 5 to 7 minutes, until softened.
2. Add the garlic, rosemary, and berbere. Cook for about 30 seconds, then stir in the tomato paste and cook for another minute.
3. Add the lentils, diced tomatoes, and vegetable stock. Bring to a boil, reduce to a steady simmer, and cook for 10 minutes.
4. Add the sweet potato. Continue simmering, partially covered, for 18 to 25 minutes, until the lentils and sweet potatoes are tender. Add a little more stock or water if the mixture becomes dry. The finished consistency should be a thick, loose stew rather than a soup.
5. Stir in the kale and simmer for another 5 to 8 minutes, until tender.
6. Remove the pot from the heat and stir in the sherry vinegar. Taste and adjust the salt, pepper, berbere, and vinegar.
7. Spoon into bowls and finish with the grated cheese.

Notes

• Berbere blends vary considerably in heat, so start with 1 teaspoon unless yours is fairly mild.
• The sherry vinegar is important. Add enough to brighten the lentils and balance the sweetness of the sweet potato.