Provençal Lentil and Vegetable Braise with Toasted Almonds

Rinse the lentils thoroughly under cold water.

In a heavy-bottomed Dutch oven, heat half the olive oil over medium heat. Add the cubed sweet potatoes and sauté until they begin to caramelize at the edges, about 8 minutes.

Add the lentils to the pot along with enough water or vegetable stock to cover by two inches. Bring to a gentle boil, then reduce heat to a low simmer. Cover and braise for 25-30 minutes until the lentils are tender but still hold their shape.

Stir in the chopped kale and cook for another 3-5 minutes until the greens are wilted and bright green.

While the pot finishes, toast the slivered almonds in a dry pan over medium heat until fragrant and golden brown.

To serve, ladle the rustic lentil and potato braise into deep, warmed bowls. Drizzle with the remaining olive oil, scatter the toasted almonds over the top for crunch, and finish with a pinch of sea salt and freshly cracked black pepper.