Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
356 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
ground black pepper to taste
3 cups chicken broth
1 onion, diced
1 carrot, diced
1 lemon, zested and juiced
1 (14.5 ounce) can diced tomatoes, undrained
4 thyme sprigs
1 bunch dinosaur kale, stems removed and leaves roughly chopped
0.5 teaspoon kosher salt
0.5 teaspoon crushed red pepper flakes, or to taste
