Beans & Greens
  • Complexity: Medium
  • Srv: 4
  • Total Time: 30 min
  • By: Eve Fremont


  • Beluga Caviar Lentils (3 Cups)
  • Garlic (2 Cloves for slicing)
  • Sofrito (Mix of diced onions, fennel, and celery cooked in white wine and smoked paprika)
  • Hot Sauce (1 TBSP)
  • Strained Yogurt
  • Onion
  • Chives
  • Vegetable Stock
  • Kale
  • Apple Cider Vinegar (2 TBSP)
  • Dried Shallots


  1. Pre-cook lentils with minced onions and minced garlic until lentils are slightly soft
  2. NOTE: Lentils will be cooked again, so don’t get it too soft
  3. Slice 2 cloves garlic
  4. Chop chives for garnish
  5. Put sofrito in hot pan of oil
  6. Add in lentils - salt to taste
  7. Pour in ½ cup vegetable stock and let simmer 5 minutes
  8. Heat up another pan with olive oil and add in garlic slices
  9. Add in apple cider vinegar
  10. Pour in a splash of vegetable stock
  11. Let cook 3 minutes
  12. Add in handful of kale
  13. Let it cook down a bit (1 minute)
  14. Add in hot sauce
  15. Sprinkle in some salt
  16. Put lentil mixture into bowl
  17. Add kale on top (make sure to get those garlic slices as well)
  18. Sprinkle crispy shallots on top
  19. Add a spoonful of strained yogurt on the side
  20. Top it off with some chives