Lemon and dinosaur kale brighten up this lemony lentils recipe with kale, carrots, tomatoes, onion, garlic, red pepper flakes, fresh thyme, and more.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
356 Calories
Recipe Instructions
Step 1
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.
Step 2
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, ½ teaspoon salt, pepper flakes, and black pepper; cook and stir for 1 minute.
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