KALE & BEET PANZANELLA WITH LENTILS & SEEDS

Recipe by The Leek & The Carrot
Takes 45 minutes
Serves 2 as a main, 4 as a side

Ingredients:
2-3 large beets
7 tablespoons hazelnut oil (olive oil is also fine), divided
3 cups cubed, dried sourdough bread (crusts removed if possible)
1/2 cup black or beluga lentils, cooked (one 15-ounce can drained chickpeas also works in a pinch)
1 teaspoon Kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons sunflower seeds (or pepitas)
1 tablespoon sesame seeds
1 bunch kale, ribs removed and thinly sliced
1/2 cup dried currants (or cranberries)
1 tablespoon maple syrup
1 tablespoon sherry vinegar

Directions:

  1. Preheat oven to 400 degrees.

  2. Wrap beets in foil and roast for 30-40 minutes until skins easily slip off. While you wait for these to cook, it’s a great time to cube your sourdough bread and cook your lentils. 

  3. Remove beets from oven. Peel and dice.

  4. Drizzle 1/4 cup oil on large baking sheet. Add bread cubes, roasted and diced beets, and lentils. Sprinkle with Kosher salt, red pepper flakes, and freshly ground black pepper. Use a spatula to coat everything gently in the oil and spices. Roast for 20 minutes. Remove from oven, toss everything again gently and then sprinkle with sunflower and sesame seeds. Roast 10 minutes longer.

  5. Meanwhile, in a small bowl combine remaining 3 tablespoons olive oil with maple syrup and vinegar. Add a hefty pinch of salt and several twists of black pepper. Whisk to combine.

  6. Toss roasted beet mixture with collards to wilt slightly. Add currants and dressing right before serving.

Beets, Kale/CollardsBethanee WrightComment