½ cup French green lentils
2 cups water
Salt to taste
6 T. olive oil
1 large onion, chopped (2 cups)
1 lb. kale
1 cup corn – thawed
1 lb. ditalini
1 can vegetable stock
Garnish – toasted bread crumbs
Method of Preparation:
- Simmer lentils in 2 cups salted water in a 2-quart saucepan, uncovered, adding more water, if necessary to keep lentils barely covered, until tender, but not falling apart, 20 to 25 minutes. Remove from heat and season with salt and pepper.
- While lentils simmer, heat ¼ cup oil in a 12-inch skillet over moderate high heat until hot but not smoking, then sauté onion and season with salt and pepper, stirring 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden, stir more frequently toward end of cooking, about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently until onion is golden brown, about 5 to 10 minutes. Combine the lentils with onions and adjust seasoning. Cool.
- Strip kale leaves from stems, discarding the stems. Bring a large pot of salted water to the boil and cook kale, uncovered, stirring occasionally, until tender about 5 to 8 minutes.
- Transfer kale with tongs to an ice bath and cool completely. Drain and squeeze kale. Coarsely chop and set aside.
- Cook off paste in salted boiling water until al dente, then drain, chill and oil with a little vegetable oil. Set aside.
- Thaw frozen corn and set aside.
- Take one loaf of your favorite crusty cheese bread and slice and cube. Toast in a
- 375 F. oven until golden, cool and then pulse in a food processor until coarsely ground. Grate Parmesan cheese.
- To order in a 10-inch sauté pan, add about 2 T. olive oil and add a few spoonfuls of lentils, a handful of kale and a handful of corn then toss to incorporate. Then add about ¼ lb. of dateline with 2 oz. of vegetable stock, season with salt and pepper and then heat thoroughly. Add about 1 T. butter and adjust to taste then place in a soup bowl and garnish with bread crumbs and Parmesan cheese. Enjoy!