For the Lentils
(makes about 1 ½ cups)
1 tablespoon plus 1 teaspoon olive oil, divided
1 clove garlic, minced
¼ of an onion, small dice
½ cup lentils
1 tablespoon white wine (optional)
1 cup water
1-2 teaspoons apple cider vinegar
Heat a small sauce pot over medium heat and add 1 tablespoon olive oil. Add the garlic and onion, along with a big pinch of salt, and cook, stirring occasionally, for 3-5 minutes until onions are beginning to soften. Add the lentils, and cook for another 2-3 minutes. Add the white wine, if using, and give everything a stir. Let cook another minute, then add the water. Bring everything up to a boil, then reduce to a simmer and put the lid on. Cook for 15-20 minutes, just so lentils are tender but still have a slight bite to them and little to no liquid remains. Turn off the heat, and season with the remaining 1 teaspoon olive oil, the apple cider vinegar, and salt to taste. Set aside.
For the Kohlrabi & Crispy Kale
10 ounces kohlrabi (about 2 medium), peeled and roughly cut into 1” pieces
1 tablespoon olive oil plus 2 teaspoons olive oil, divided
¼ teaspoon aleppo pepper (or another red chili flake)
1 ½ ounces kale and/or kohlrabi leaves (about 2 cups packed), ribs removed and torn into large pieces
Preheat oven to 425ºF and line two baking sheets with parchment paper. In a bowl, combine kohlrabi, 1 tablespoon olive oil, aleppo, and a big pinch of salt. Toss to combine and spread evenly one of the baking sheets. Toss the kale/kohlrabi leaves with 2 teaspoons olive oil and a big pinch of salt, and massage everything together so the oil coats the leaves. Spread evenly on the other baking sheet. Put both baking sheets in the oven - cook the greens for 6-8 minutes (until they’re crispy, but make sure they don’t burn!), and the kohlrabi for 10-15 minutes or until tender.
For the Tahini Sauce
(makes about 1 cup)
¼ cup (55g) tahini
1 tablespoon lemon juice
1 tablespoon olive oil
¼ teaspoon salt
½ - 1 clove garlic, grated
1 tablespoon water
2 tablespoons yogurt
Whisk together all ingredients except the water and yogurt. Once smooth, slowly whisk in the water, and follow with the yogurt. Season to taste with additional salt and lemon juice to taste.
Chili oil, for extra spiciness if you want! (recipe in the Kinfood archives)
Spread some tahini sauce on a plate, and arrange the crispy kale and kohlrabi on top. Scatter lentils over everything, and finish with a squeeze of lemon juice, pinch of flaky salt, and a handful of cilantro leaves. Drizzle with chili oil, if using. Enjoy warm.