Lentils with Kale and Goat Cheese

goat cheese

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce cost while still adding flavor.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often cheaper and provide a similar texture.

Strip kale leaves from the stem and tear into bite-sized pieces.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot.

Add 1 medium diced onion and sauté until softened.

Add 2 cloves of minced garlic and cook until fragrant.

Add the torn kale and sauté until wilted.

Add 2 and 1/4 cups of chicken stock and 1 tablespoon of vegetable concentrate to the pot.

Season with 1 teaspoon of kosher salt and fresh ground black pepper.

Add the lentils and bring to a simmer.

Cover and cook on the lowest heat for 60 minutes until lentils are tender.

Stir in 2 tablespoons of sherry wine vinegar and 4 ounces of goat cheese, cover, and let sit for 5 minutes to warm the cheese before stirring everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens