Red Lentil Purée Verrine with Red Onion Compote and Kale Chips

This elegant dish layers creamy red lentil purée, sweet and tangy red onion compote, and crispy kale chips in a verrine for a sophisticated and visually stunning appetizer. With its harmonious flavors and contrasting textures, it’s perfect for entertaining or as a refined starter.

Ingredients

For the Red Lentil Purée:

• 1 cup red lentils
• 3 cups vegetable broth
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Red Onion Compote:

• 2 medium red onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

For the Kale Chips:

• 4 large kale leaves, stems removed and torn into bite-sized pieces
• 1 tablespoon olive oil
• Pinch of sea salt

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes

Instructions

Step 1: Prepare the Red Lentil Purée

1. Rinse the red lentils under cold water until the water runs clear.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the lentils and minced garlic. Reduce heat to a simmer and cook for 15–20 minutes or until the lentils are soft and the liquid is absorbed.
3. Blend the cooked lentils with cumin, smoked paprika, olive oil, salt, and pepper until smooth. Adjust seasoning to taste and set aside.

Step 2: Make the Red Onion Compote

1. Heat olive oil in a skillet over medium heat. Add the sliced red onions and cook for 10 minutes, stirring frequently, until soft and caramelized.
2. Stir in balsamic vinegar and honey (or maple syrup). Cook for another 2–3 minutes until the liquid is reduced and the onions are sticky. Season with salt and pepper and set aside.

Step 3: Prepare the Kale Chips

1. Preheat your oven to 300°F (150°C).
2. Toss the kale pieces with olive oil and a pinch of sea salt. Spread them out on a baking sheet in a single layer.
3. Bake for 10–15 minutes, checking frequently, until the kale is crispy but not burnt. Let cool.

Step 4: Assemble the Verrines

1. In small glasses or verrines, layer the red lentil purée at the bottom.
2. Add a layer of the red onion compote on top.
3. Garnish with a few kale chips and a sprinkle of smoked paprika or cumin for a decorative touch.

Serving Suggestions

• Serve with toasted pita chips or crusty bread for dipping.
• Pair with a light white wine or sparkling water infused with lemon and mint.

Tips

Make Ahead: The lentil purée and red onion compote can be prepared a day in advance and stored in the refrigerator. Assemble the verrines just before serving.

Customization: Add a layer of crumbled feta cheese or a dollop of yogurt between the layers for extra creaminess.

Texture Variation: Sprinkle toasted pine nuts or sunflower seeds on top for added crunch.

Nutritional Information (Per Serving)

1. Calories: 190
2. Protein: 7g
3. Carbohydrates: 20g
4. Fat: 8g
5. Fiber: 5g

Conclusion

The Red Lentil Purée Verrine with Red Onion Compote and Kale Chips is a delightful combination of flavors and textures that will elevate any meal. This dish is not only visually appealing but also nutrient-rich, making it a fantastic choice for an appetizer that’s as healthy as it is delicious. Serve this at your next gathering, and watch it become the star of the table!