Lemony Lentils with Kale12 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 1 hr
“Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.” - by Dezzie
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 368 cal
- 8.8 g
- 55.4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"This is a lot better than I had expected it to be. I used 1/2 teaspoon of dried thyme in lieu of sprigs, added 1/2 teaspoon of rosemary and used 2 teaspoons lemon peel and 1/4 cup lemon juice instead ..." See moreof a zesting /juicing a lemon. I was really, really impressed. There are several distinct, yet not overpowering flavors in this dish. While like most vegetarian dishes this was a bit, well, mushy, the kale was a nice addition. I may throw in some extra diced carrot at the end for crunch next time. Definitely a keeper though!"
"That was so good! I ate a whole bowl before I realized I didn't put any lemon in it so I didn't end up putting any in. I only used 1/4 tsp. of crushed red pepper because my children do not like anythi..." See moreng spicy. It was still a little spicy for them but my husband and I loved it! I also used a sprouted bean medley instead of just lentils because that is what I had on had. Loved this recipe! Will make it again for sure!"
Rustic Tuscan Soup with Kale
Pearl Couscous with Lentils, Carrots, Spinach, and Corn
Just swipe to see more like this.