All hail, Kale
Braised lentils with kale and duck breast
SERVES 4
• 120g puy lentils
• 480ml cold water
• 1 bay leaf
• 1 tbsp red wine vinegar
• 1 tbsp walnut oil
• 2 organic duck breasts
• 2 tbsp ras el hanout spice
• 2 shallots, finely diced
• 1 chilli, finely chopped
• 2 carrots, finely diced
• 150g kale, chopped with stems removed
• 4 tbsp red wine (optional)
• Handful of parsley, finely chopped, to serve
• Sea salt and black pepper
Rinse the lentils thoroughly. Add them to a pan with the water
