Lentils, Kale, and Manchego on Garlic Toast

Name: Lentils, Kale, and Manchego on Garlic Toast
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Shallots, ½ cup (2½ oz/75 g) finely chopped; Brown lentils, 1½ cups (10½ oz/330 g); Celery stalk, 1, chopped; Carrot, 1, peeled and chopped; Vegetarian Worcestershire sauce, 1 tablespoon; Freshly ground pepper; Kale, 4 cups chopped (4 oz/125 g), tough center stalks discarded; Tomato sauce, 1 cup (8 fl oz/250 ml); Olive oil, 2 tablespoons; Fresh rosemary, 2 teaspoons finely chopped; Dried bay leaf, 1; Sea salt, ½ teaspoon; Crusty sourdough bread, 1 loaf (14 oz/440 g); Manchego cheese, ⅓ cup (1 oz/30 g), shaved with a sharp vegetable peeler; Garlic, 1 large clove, peeled; Crusty sourdough bread, 1 loaf (14 oz/440 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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,

Europe
Italy
United Kingdom
Dinner
Mediterranean
Vegetarian
Spring

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