8 oz. Du Puy lentils
18 oz. fresh grape tomatoes, halved , quartered if needed.
1 tablespoon olive oil
6 oz. pancetta, diced
2 red onions, diced
4 garlic cloves, minced
1/2 cup white wine
2 bunches kale, stemmed and chopped
1 quart chicken stock
kosher salt and pepper , to taste
6 tablespoons flat leaf parsley, chopped
Bring a pot a water to boil, add the lentils and cook until tender, then drain into a sieve. In another pot saute the pancetta until crispy. Remove crispy pancetta with a slotted spoon and set aside. Add the onion along with the olive oil to the pot with the pancetta fat. Cook the onion until light golden, then add garlic until fragrant. Stir in pancetta. Add the chopped grape tomatoes and white wine reduce by one half. Add the chopped kale and chicken stock. Bring to boil and lower to simmer . Cook until kale is tender. Stir in the cooked lentils and parsley and heat through. Serve with crusty bread.