|2 servings||calories per servings 598||protein serving 32 g||carbs per serving 79 g||total fat per serving 19 g|
The “spice” in the title of this meal refers to a savory blend of cumin and paprika – it’s not hot, but instead full and complex seasoning, inspired by Middle Eastern cuisine. Meltaway red lentils are stirred into an exotic mixture of vegetables and sweet apricot to create an exciting stew that will intrigue you to the last satisfying spoonful. If you’ve never tried kohlrabi, try to imagine a cross between broccoli and apple, and you’ll have an idea of what their weirdly shaped vegetable “bulb” (actually, it’s a stem) tastes like.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||21 g|
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!
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.Learn More...