- ¼ cup extra-virgin olive oil
- 3 shallots, peeled and diced
- 5 garlic cloves, peeled and trimmed
- 2 dried red chilies or 1 teaspoon red chili flakes
- 1 bunch kale (preferably lacinato kale, also known as dinosaur kale), finely chopped
- 1 cup dark lentils (see Recipe Note)
- Coarse salt
- 4 cups water
- ½ teaspoon freshly grated nutmeg
- Crème fraîche, for serving
- Some really high-quality, extra-virgin olive oil, for serving
- Heat the ¼ cup olive oil in a large pot over medium-high heat. Add the shallots, garlic, chili, and kale and cook, stirring occasionally, until the vegetables are just beginning to soften, about 5 minutes. Add the lentils, a healthy pinch of salt, and the water. Bring the mixture to a boil, reduce the heat, and simmer gently until the lentils and kale are not just cooked through, but really soft and lovely, a good hour, maybe even two; it will depend on the age and type of lentil you choose. Splash the mixture with additional water as it cooks if it’s threatening to dry out; you want the final product to be moist, but not at all brothy. Just before serving, stir in the nutmeg and season the mixture with salt.
- Serve hot or at room temperature with generous spoonfuls of cold crème fraîche and a healthy drizzle of the raw, high-quality, extra-virgin olive oil.