Moroccan Black Lentils with Kale and Onions

As much as I wish that I could meal plan and cook every night of the week, I have times where my job is too busy and I just don’t have time. During these busy periods, I usually order Blue Apron meals so that at least the meal planning and grocery shopping is done for me.

One of the meals a few months back had a side of black lentils with sauteed kale and onions that was absolutely fantastic. Since then, a version inspired by the original recipe has become a staple in my house.

Lentils in general are an awesome source of protein, and black lentils are no different. Sometimes called beluga lentils, they are named for their likeness to caviar. Black lentils hold their shape better than some other types of lentils, so they add great texture to meals.

The spice used in this recipe, ras el hanout, is a Moroccan spice blend that differs depending on the shop, so your version may come out slightly different than mine.  The name, which means “head of the shop” (which is similar to the English expression “top-shelf”) is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. I’m a huge fan of this spice blend, mainly because it takes a lot of the guess work out of seasoning — plus it tastes amazing! You may remember me using it in my One Pot Moroccan Chicken recipe earlier this year.

Ingredients:

• 1 cup dried black lentils, rinsed
• 2.5 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 tablespoon butter (can omit for dairy free)
• 1 onion, cut in half and thinly sliced
• 1 tablespoon ras el hanout
• 2 cups roughly chopped kale leaves
• salt and pepper, to taste
• the juice and zest of 1 lemon
• lemon wedges, for serving

To make, rinse your black lentils, picking out any debris. Add the broth to a medium sized pot and bring to a boil. Once boiling, add the lentils, cover, and simmer according to package directions (mine were for 18 minutes, some I’ve seen up to nearly 30 minutes).

While the lentils cook, slice your onion and chop the kale leaves.

Add 1 tablespoon olive oil and 1 tablespoon butter to a large saute pan over medium-high heat. Add the sliced onion and sprinkle with ras el hanout. Cook for 3 to 5 minutes or until the onion has softened.

Add in the chopped kale. Season with salt and pepper and let wilt down a bit, about 2 to 3 minutes.

Remove from heat. Zest the lemon over the onion kale mixture, then juice the lemon into the onion kale mixture.

When the lentils are finished cooking, drain thoroughly, and add to the large saute pan and mix to combine.

Drizzle with some olive oil and serve.

The lentils stay “al dente” so they add a nice texture to this side dish. The onions, seasoned with ras el hanout, have a nice burst of flavor to them. The wilted kale is a yummy complement to the rest of the dish too.

I’ve been known to eat this as a lunch on its own, but it’s also great with sauteed chicken or fish.

I’d suggest serving with a lemon wedge, to wake up the dish a bit right before digging in.

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Yum

Moroccan Black Lentils with Kale and Onions

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 110

Ingredients

• 1 cup dried black lentils, rinsed
• 2.5 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 tablespoon butter (can omit for dairy free)
• 1 onion, cut in half and thinly sliced
• 1 tablespoon ras el hanout
• 2 cups roughly chopped kale leaves
• salt and pepper, to taste
• the juice and zest of 1 lemon
• lemon wedges, for serving

Instructions

1. To make, rinse your black lentils, picking out any debris. Add the broth to a medium sized pot and bring to a boil. Once boiling, add the lentils, cover, and simmer according to package directions (mine were for 18 minutes, some I’ve seen up to nearly 30 minutes).
2. While the lentils cook, slice your onion and chop the kale leaves.
3. Add 1 tablespoon olive oil and 1 tablespoon butter to a large saute pan over medium-high heat. Add the sliced onion and sprinkle with ras el hanout. Cook for 3 to 5 minutes or until the onion has softened.
4. Add in the chopped kale. Season with salt and pepper and let wilt down a bit, about 2 to 3 minutes.
5. Remove from heat. Zest the lemon over the onion kale mixture, then juice the lemon into the onion kale mixture.
6. When the lentils are finished cooking, drain thoroughly, and add to the large saute pan and mix to combine.
7. Drizzle with some olive oil and serve.
8. I’d suggest serving with a lemon wedge, to wake up the dish a bit right before digging in.

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