Lemony Lentils with Kale

Lemony Lentils with Kale

25 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Dezzie
Recipe by  Dezzie

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (25)

Rate This Recipe
akonopk1
7

akonopk1

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 of 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!

mymom
5

mymom

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 anything 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!

ANGELA43
4

ANGELA43

Just what I was looking for! Always looking for a way to cook the seasons best from the farmers market. Served with Grilled Chicken Kabobs from this site.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 55.4 g
  • 18%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

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