Name: Lemony Lentils with Kale
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, diced - 1; Carrot, diced - 1; Garlic, minced - 3 cloves; Thyme sprigs - 4; Kosher salt - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Crushed red pepper flakes, or to taste - ½ teaspoon; Green lentils - ½ pound; Diced tomatoes, undrained - 1 (14.5 ounce) can; Chicken broth - 3 cups; Dinosaur kale, stems removed and leaves roughly chopped - 1 bunch; Lemon, zested and juiced - 1

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Lentils with Kale

1. Olive oil - 2 tablespoons

2. Onion, diced - 1

3. Carrot, diced - 1

4. Garlic, minced - 3 cloves

5. Thyme sprigs - 4

6. Kosher salt - ½ teaspoon

7. Ground black pepper to taste - ½ teaspoon

8. Crushed red pepper flakes, or to taste - ½ teaspoon

9. Green lentils - ½ pound

10. Diced tomatoes, undrained - 1 (14.5 ounce) can

11. Chicken broth - 3 cups

12. Dinosaur kale, stems removed and leaves roughly chopped - 1 bunch

13. Lemon, zested and juiced - 1

How to cook deliciously - Lemony Lentils with Kale

1. Stage

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. Stage

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.