Amazing Lentils and Kale

Amazing Lentils and Kale

34 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Angelatizzle
Recipe by  Angelatizzle

“This is so easy and so yummy. Use chicken broth in place of vegetable broth if you prefer.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
  2. Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
  3. Season the lentil mixture with cayenne pepper, salt, and black pepper.
  4. Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

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Reviews (34)

Rate This Recipe
Marie C.
14

Marie C.

I made HALF a recipe and it made more than enough for 6 as an entree. I doubled the kale and squeezed the juice from a lemon into the dish after tasting. This dish would be good with some feta sprinkled on top. Thank you for sharing.

rg
10

rg

This was really really good! Can't believe no one has rated it yet. The ingredients seem a bit odd, especially the salsa, but it all works. I used some Farro in addition to the lentils to add some texture, about 1/4 cup. Otherwise followed the recipe pretty much as written. Overall a nice vegetarian alternative. Thank you to whoever posted this one. It's a keeper.

bella.dani1
8

bella.dani1

I liked this recipe. It is a Great base. If you are the only one eating from the pot, you are going to want to go ahead and set at least half aside to freeze. The salsa added a surprising amount of depth although next time I will not use store bought salsa. I made the recipe as directed and it was better the next day, but not awesome. one night for leftovers I pulled a couple cups out and I added adobo sauce, cumin and cilantro for a more southwestern flavor and another night I added turmeric, curry powder and paste and ginger for a mid-east vibe. Both were excellent...I will use the recipe as a guide for other dishes in the future.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 377 cal
  • 19%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 62.2 g
  • 20%
  • Protein
  • 22.7 g
  • 45%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

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Vegetarian Kale Soup

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