Serves 4 – 6
1 cup beluga lentils, soaked in cold water overnight
2 large onions
2 cloves garlic
1 head kale, rinsed thoroughly
Ancient Organics ghee
½ lb dried farro spaghetti, cooked according to the package
extra virgin olive oil
Maldon sea salt
fresh ground black pepper
Chop the onion in half and cut each section into quarter inch wedges.
Place a heaping tablespoon of ghee in a medium sized heavy bottom pan.
Put the flame on medium and place onions in the pan.
Stir the onions as the ghee warms, add a pinch of sea salt.
Reduce flame to medium-low and stir every few minutes.
The onions will become soft and caramelized over 30 minutes.
Place the soaked lentils in a saucepan with fresh water and 2 cloves of garlic smashed with the back of a knife.
Add salt, and bring to a boil, simmer until tender.
Drain and return to the pot.
Dress with a teaspoon of ghee, a drizzle of olive oil and salt and pepper to taste.
Remove kale from stems, and chop coursely.
Add kale to onions once they have caramelized.
Cover the pan to help kale to wilt.
Once the kale has wilted and become tender, toss the cooked pasta into the pan along with the lentils.
Season with salt and pepper and dress with olive oil.