French Lentils With Braised Kale and Pancetta

Star Tested

Incorporating more plant-based proteins doesn’t mean you have to completely stop eating meat. Using pancetta sparingly in this dish gives everything a nice salty bite (and satisfies that carnivorous craving). Just as the food guide recommends a balance in proteins, vegetables and grains, a dish needs a balance of flavours.

A light lemon-mustard dressing adds a bright acidity to counter-act the earthiness of the lentils and vegetables. Serve this as is, or with a slice or two of whole grain bread. If you cannot find French (also called Puy) lentils, use brown lentils instead.

3 tbsp (15 ml) olive oil 4 minced garlic cloves 1 tsp (5 ml) kosher salt 1/2 cup (125 ml) diced pancetta 1leek, white and light green parts, cut into 1/4 inch slices 1 large parsnip, peeled and diced 3 shallots, thinly sliced 8 large button mushrooms, sliced 1 large bunch kale, stems removed and leaves roughly torn 1 cup (250 ml) French lentils or brown lentils, rinsed 2-1/2 cups (625 ml) no salt-added chicken broth Juice of 1/2 lemon

1 tbsp (15 ml) Dijon Black pepper, to taste In a large skillet, add oil, garlic and1/2 tsp (2 ml) salt. Heat oil over medium heat. Add pancetta and cook for 5 minutes, or until lightly browned. Add leek, parsnip, shallots and mushrooms. Stir, allowing vegetables to soften and water to cook out of mushrooms, about 10 minutes.

Add kale and stir, allowing kale to tenderize and wilt, about 8 to 10 minutes. Transfer to a serving dish and set aside.

In same skillet, add lentils, chicken broth and remaining 1/2 tsp (2 ml) salt. Stir. Cover. Turn heat to high and bring to a boil. Lower heat down to mediumlow and cook until tender, about 25 minutes. Stir cooked lentils into vegetable mixture.

In a small bowl, whisk together lemon juice, Dijon and black pepper. Toss dressing with lentils, a tablespoon at a time, to taste. Serve warm.

Makes 4 to 6 servings.