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Lemony Lentils with Kale | Daily Dine

Lemony Lentils with Kale

Lemon and dinosaur kale brighten up this lemony lentils recipe with kale, carrots, tomatoes, onion, garlic, red pepper flakes, fresh thyme, and more.

dinnerlunchside-dishamerican

0

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Servings: 4

Nutritional Information

Calories:356 kcal

Carbohydrate:55 g

Fat:8 g

Dietary Fiber:22 g

Protein:20 g

Saturated Fat:1 g

Sodium:449 mg

Sugar:6 g

Unsaturated Fat:0 g

Ingredients

2 tablespoons olive oil

1 onion, diced

1 carrot, diced

4 thyme sprigs

3 cloves garlic, minced

0.5 teaspoon kosher salt

0.5 teaspoon crushed red pepper flakes, or to taste

ground black pepper to taste

3 cups chicken broth

1 14.5 ounce can diced tomatoes, undrained

0.5 pound green lentils

1 bunch dinosaur kale, stems removed and leaves roughly chopped

1 lemon, zested and juiced

Instructions

Step 1
Heat olive oil in a skillet over medium heat. Add onion and carrot; cook and stir until softened, about 4 minutes. Add thyme sprigs, garlic, 1/2 teaspoon salt, pepper flakes, and black pepper; cook and stir for 1 minute.
Step 2
Stir in chicken broth, tomatoes and their juice, and lentils; cover skillet. 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.