Lentils and Kale with Hard-Boiled Eggs
Inspired by a dish I had at a restaurant that paired finely chopped hard boiled egg with lentils and bacon and it was a revelation. Keeping the kale in this one to up the good-for-me factor.
- 1/2 package of diced pancetta
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- Salt and freshly ground black pepper
- 1/2 tablespoon ground cumin
- 1 (28-oz) can whole peeled tomatoes
- 1 1/2 cup low-sodium vegetable stock or water
- 1 cup green lentils, rinsed
- 4 cups curly kale, leaves stripped and cut into 1-inch pieces
- 2 cups chopped fresh flat-leaf parsley
- 2-3 hard boiled eggs, peeled and finely chopped
In a pan over medium high heat, crisp up pancetta until nicely browned and most fat is gone. Remove and place on a paper towel-lined plate, set aside.
In the same pan over medium heat, add oil and heat until shimmering. Add the shallot and a pinch of salt, stirring until softened, about 2 minutes. Add the cumin and cook until fragrant, about 30 seconds more.
Pour in the tomatoes and stock, breaking the tomatoes apart with a wooden spoon once softened. Adjust heat to maintain a simmer, then add the lentils. Season with salt and pepper. Cook until softened, about 30 minutes, or until lentils are tender to the bite.
Stir in the kale, until wilted. Stir in the crispy pancetta. Top with hard boiled egg and parsley and serve with crusty bread, if desired.