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Beluga lentils and wilted curry kale with fennel and anchovy dressing
Serves 4 Starters and mains
Ingredients
- 1tbsp olive oil
- 1 large fennel, cut in half and thinly sliced
- 50g tin of anchovies in extra virgin olive oil
- 125g leek, thinly sliced
- 250g curly kale, stripped from any tough stalks
- 250g cooked beluga lentils
- 1tbsp extra virgin olive oil
- 25g parmesan, shaved
Method
Heat the olive oil in a large saucepan and stir-fry the fennel for 1 minute. Transfer to a bowl. Lift the anchovies from their oil straight into the hot saucepan with a little of their oil. Stir and they will melt to paste without further heating. Spoon the paste into a small bowl.
Add the remaining oil from the tin into the pan, add the leeks and cook over a low heat for 2 minutes. Add the kale with 50ml water, cover and cook for 2 minutes. Add the lentils and stir in some freshly ground black pepper. Cover again and heat for 1 minute. Fold through the fennel and anchovy paste and tip into a serving dish. Drizzle over the extra virgin olive oil and add the shaved parmesan.
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