Lemony Lentils with Kale

Lemony Lentils with Kale


2 tablespoons olive oil

1 onion, diced

1 carrot, diced

3-4 cloves garlic, minced

4 sprigs fresh thyme

1 teaspoon kosher salt

" data-ad-slot="6706031017" data-ad-format="auto">

1 teaspoon freshly cracked black pepper

½ teaspoon red pepper flakes

½ pound green lentils

1 15 ounce can diced tomatoes, with juices

3 cups chicken broth

1 large bunch kale, stemmed and chopped

1 lemon, zested and juiced


  1. In a large skillet over medium heat, add olive oil. Cook onion and carrot until softened, about 3-4 minutes. Add garlic, thyme, salt, pepper and red pepper flakes. Cook an additional minute.
  2. Stir in lentils, tomatoes and tomato juices, and chicken stock. Cover and cook at a simmer until lentils are softened, about 45 minutes. Add kale, lemon zest and lemon juice, stirring well and cook for about 5 minutes, or until kale is well wilted. Taste and adjust for seasoning.

Read More