Recipe by Angelatizzle
"This is so easy and so yummy. Use chicken broth in place of vegetable broth if you prefer."
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1 (16 ounce) package
1 (24 ounce) jar
cayenne pepper, or to taste
salt and ground black pepper to taste
I made HALF a recipe and it made more than enough for 6 as an entree. I doubled the kale and squeezed the juice from a lemon into the dish after tasting. This dish would be good with some feta sprinkled on top. Thank you for sharing.
I liked this recipe. It is a Great base. If you are the only one eating from the pot, you are going to want to go ahead and set at least half aside to freeze. The salsa added a surprising amount of depth although next time I will not use store bought salsa. I made the recipe as directed and it was better the next day, but not awesome. one night for leftovers I pulled a couple cups out and I added adobo sauce, cumin and cilantro for a more southwestern flavor and another night I added turmeric, curry powder and paste and ginger for a mid-east vibe. Both were excellent...I will use the recipe as a guide for other dishes in the future.
This was really really good! Can't believe no one has rated it yet. The ingredients seem a bit odd, especially the salsa, but it all works. I used some Farro in addition to the lentils to add some texture, about 1/4 cup. Otherwise followed the recipe pretty much as written.
Overall a nice vegetarian alternative. Thank you to whoever posted this one. It's a keeper.
My whole family loved this recipe. I doubled the cayenne pepper but nothing else. One trick to easily remove the tough stem of the kale is to grab the thickest end of the stem with one hand, circle your index finger and thumb of your other hand around the stem and pull down. The leaves will easily be removed in two long pieces - no knives needed!
Excellent recipe! I followed the recipe exactly, except I used chicken broth in place of vegetable broth. I must admit, I wasn't sure how this would taste, I don't particularly care for lentils. But now I do! I will use this recipe as one of my regulars now. Even Husband and 3 kids liked it! PS. Remember when using kale, run your knife along the edge of the stem and cut the leaves off the stem. Do not eat the stem, that is the bitter part!
This is so easy to make, inexpensive, healthy, and delicious! I did not change anything, and don't believe anything needs to be changed. Will certainly make again, and can forsee this becoming a regular part of our family meal rotation!!!
So GOod!! And so easy! I used half lentils half navy beans (soak the beans before you add them, maybe even cook a few minutes before adding since they take longer than the lentils) and the flavor was delicious. I also doubled the kale to get more greens in. For a little extra flavor I chopped some fresh cilantro and added that when I added the kale. Such a great recipe, I will be making this a lot! (Even my football playing boyfriend raved about it) =}
I have kale in my garden and found this recipe to use it for. I love it. I really didn't think this would be good. It just didn't sound exciting, but it is delicious. I used 4 c. vegetable broth and 2 cups beef because I had it leftover from something else. I won't use beef broth the next time. It is too salty. I didn't taste before adding additionaly salt which was a mistake.
For next time: all vegetable broth, a mild salsa so I can add cayenne. Oh, and much more kale!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Lentils and Kale
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 377
** Calories from Fat: 59
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