Vegetable Recipe

Prepare the Lentils

Rinse the black beluga lentils under cold water. In a pot, add the lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain and set aside.

Roast the Red Onions

Preheat the oven to 400°F (200°C). Peel and slice the red onions into wedges. Toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized.

Prepare the Celery Root

Peel the celery root and cut it into thick slices. Brush both sides with olive oil, season with salt and pepper, and grill on medium heat for about 5-7 minutes per side until grill marks appear and it’s tender.

Make the Chorizo-Spiced Kale Purée

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, smoked paprika, and cumin. Sauté for a minute until fragrant. Add the lacinato kale and sauté until wilted. Pour in the vegetable broth, cover, and cook for another 5 minutes. Blend until smooth and season to taste.

Crisp the Lacinato Kale

In the same skillet, add a little more olive oil if needed and fry the remaining lacinato kale until crispy. Remove and drain on paper towels.

Plate the Dish

On a plate, spread a generous amount of the chorizo-spiced kale purée. Arrange the grilled celery root slices on top, followed by the black beluga lentils. Garnish with the crispy lacinato kale, roasted red onions, and sprinkle with smoked walnuts.