Glazed Lentils with Kale

Ingredients

• Puy lentils 250g
• Kale 1 large bunch (approx. 250g)
• Olive oil 2 tbsp
• Medium onion 1
• Garlic cloves 3
• Ground cumin 1 tsp
• Smoked paprika 1/2 tsp
• Tomato paste 2 tbsp
• Vegetable stock 500ml
• Maple syrup or agave nectar 1 tbsp
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Rinse the lentils under cold water and drain.
2. Heat 1 tbsp of olive oil in a large saucepan or deep frying pan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.
3. Add the minced garlic, ground cumin, and smoked paprika to the pan. Cook for 1 minute more until fragrant, stirring constantly.
4. Stir in the tomato paste and cook for another minute.
5. Add the rinsed lentils, vegetable stock, maple syrup (or agave), and 1 tbsp of olive oil to the pan. Bring to a simmer, then reduce the heat, cover, and cook for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. While the lentils are cooking, prepare the kale. Wash it thoroughly, remove the tough central stems, and chop the leaves into bite-sized pieces.
7. Once the lentils are tender, stir in the chopped kale and lemon juice. Cook for a further 3-5 minutes, stirring, until the kale has wilted.
8. Season generously with salt and freshly ground black pepper to taste. Serve hot.