Dinner · French · 20 min
Provençal Lentil and Vegetable Braise with Toasted Almonds
- Calories
- 782
- Protein
- 33g
- Carbs
- 106g
- Fat
- 20g
Ingredients
- 72.2 g dry green lentils
- 205.1 g sweet potato
- 123.1 g kale
- 0.5 each yellow onion
- 2 clove garlic
- 1 tbsp olive oil
- 2 cup vegetable broth
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 34.1 g slivered almonds
Method
- 01Rinse the green lentils thoroughly under cold running water.
- 02Heat half of the olive oil (7.5 g) in a heavy-bottomed Dutch oven or deep pot over medium heat. Add the diced yellow onion and minced garlic, sautéing for 2 to 3 minutes until softened.
- 03Add the cubed sweet potatoes and cook, stirring occasionally, until they begin to caramelize at the edges, about 8 minutes.
- 04Add the rinsed lentils, dried thyme, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the lentils and sweet potatoes are tender.
- 05Stir in the chopped kale and cook for an additional 3 to 5 minutes until the greens are wilted and tender. Stir in half of the salt and black pepper.
- 06While the braise cooks, toast the slivered almonds in a dry pan over medium heat for 3 to 4 minutes until golden brown and fragrant.
- 07Ladle the hot braise into a deep bowl, drizzle with the remaining olive oil (7.5 g), sprinkle with the remaining salt and black pepper, and top with toasted slivered almonds.
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