Slow-simmered Lentils with Kale and Goat Cheese

Ingredients

• 1/4 lb kale
• 3 T olive oil
• 1 onion
• 3 cloves garlic
• 1 T tomato paste
• 1 C green lentils
• 2 1/2 C vegetable broth
• kosher salt
• black pepper
• 2 T red wine vinegar
• 4 oz goat cheese
• good toast

Preparation

Dice the onion and mince the garlic. Stem the kale, tear the leaves into bite-sized pieces and thinly slice the stems.

Heat 2T olive oil over medium heat, then add the kale stems, onions, and garlic and cook until the onion starts to soften (5m). Add the kale leaves and cook until they soften (1m). Add the tomato paste and cook for another minute, then add the lentils, broth, 1t salt, and black pepper. Bring to a boil, then reduce to a low simmer and simmer covered until the lentils are cooked (60m).

Stir in the vinegar. Serve each bowl with a 1" chunk of goat cheese (allow to rest in the hot lentils until softened) and a piece of toast, and drizzle with olive oil.