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Lentils, Kale, and Manchego on Garlic Toast
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
In this dressed-up version of a British classic, I ladle a lentil-based stew onto crisp slabs of whole-grain bread and add shaved aged Manchego cheese for a salty zing. Serve this with a big Nebbiolo from Northwestern Italy.
Ingredients
- Brown lentils,
1½ cups 10½ oz 330 g - Shallots,
Method
- In a saucepan, combine the lentils, shallots, carrot, celery, bay leaf, salt, and 5 cups (40 fl oz/1.25 l) water. Bring to a boil, reduce the heat to maintain a gentle simmer, cover, and cook until the lentils are tender, about 30 minutes.
- While the lentils are simmering, sauté the kale. In a sauté pan, warm the oil and rosemary over medium heat. Add the kale a
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