“Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.” - by Dezzie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 368 cal
- 18%
- Fat
- 8.8 g
- 14%
- Carbs
- 55.4 g
- 18%
Based on a 2,000 calorie diet
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Reviews (14)
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!"
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 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!"
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