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

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.