Recipe: Lemony Lentils with Kale

Lemony Lentils with Kale

 

"Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette."

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 4 thyme sprigs
  • 1/2 teaspoon kosher salt
  • ground black pepper to taste
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1/2 pound green lentils
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 bunch dinosaur kale, stems removed and leaves roughly chopped
  • 1 lemon, zested and juiced

Directions

  1. Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
  2. Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

Nutrition Facts


Per Serving: 356 calories; 8.4 g fat; 54.7 g carbohydrates; 19.8 g protein; 0 mg cholesterol; 449 mg sodium.
Full nutrition

https://www.allrecipes.com/recipe/222901/lemony-lentils-with-kale/?internalSource=hub%20recipe&referringId=2442&referringContentType=Recipe%20Hub

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