• 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3-4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 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.

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