About the Dish

3/4 cup Red Lentils
1/2 teaspoon Spice Blend
1/2 teaspoon PeachDish Salt
1 small Onion
9 ounces Kohlrabi
2 cloves Garlic
1 ounces Dried Apricots
3 ounces Braising Mix
1 1/2 ounces Feta Cheese
1 ounce Sliced Almonds
Per Serving
Calories 598
Total Fat 19 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 11 g
Cholesterol 19 mg
Sodium 720 mg
Total Carbohydrates 79 g
Dietary Fiber 21 g
Sugar 23 g
Protein 32 g
Philip Meeker

Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.


In a small saucepan with a lid combine lentils, 2 1/4 cups water, spice mix and 1/4 teaspoon PeachDish Salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until almost all liquid has been absorbed and lentils are tender and just starting to fall apart, 3-5 minutes. Remove from heat; keep covered until ready to serve.
While rice cooks, prepare your mise en place: Peel and mince garlic. Peel onion, and slice into 1/4-inch slices. Peel kohlrabi with peeler (if skin is thick), trim ends from kohlrabi (making sure to cut out the hard stem at bottom) and discard, and cut kohlrabi into 1/4-inch dice. Peel and mince garlic. Thinly slice apricots. Cut or tear greens into bite-size pieces.
Place a medium sauté pan with a lid over medium heat, and add 1 tablespoon olive oil. Add onion and 1/4 teaspoon PeachDish Salt. Cook until onion is soft and sweet tasting with some light-brown caramelization starting, about 7 minutes. Add kohlrabi, cover pot with lid and cook, stirring occasionally, until kohlrabi has softened, 5-7 minutes. Add garlic and apricots and cook, stirring, 30-60 seconds, until garlic is fragrant.
Pour in cooked lentils. Stir in greens. Cook until greens wilt, 1-2 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt. The mixture should be loose like a stew but not a soup. If it is too thick add more water, and check for seasoning again.
To serve, divide between 2 plates. Top with crumbled feta and sliced almonds. Enjoy!