Amazing Lentils and Kale Recipe -
Amazing Lentils and Kale Recipe

Amazing Lentils and Kale

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"This is so easy and so yummy. Use chicken broth in place of vegetable broth if you prefer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
  2. Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
  3. Season the lentil mixture with cayenne pepper, salt, and black pepper.
  4. Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2012

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.

Most Helpful Critical Review
Apr 14, 2013

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.


67 Ratings

Mar 19, 2012

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.

Jun 01, 2014

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!

Jun 10, 2013

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!

Dec 05, 2013

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!!!

Jan 02, 2013

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) =}

Aug 19, 2014

Glad I halved the recipe, as other reviewers suggested. Hubby loved it, and said it was a keeper, and he's pretty picky.


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  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 20.1 g
  • 80%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1182 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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