Recipe by bolshevik
"Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end."
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1 (8 ounce) package
dry lentils, rinsed and sorted
water to cover
1 (6 ounce) can
kale, or to taste, chopped
salt to taste
freshly ground black pepper to taste
This is a great side dish to any meal. The tomato and brown sugar seem to counteract the bitterness of the kale but mingles well with the garlic. I also added some fresh ground turmeric which was a nice addition to the paprika flavour. Keep your eye on the liquid though. I had to add some water during the process to keep it from scorching. Thank you bolshevik for sharing your recipe.
We did like this veggie dish, though did find it needed a few adjustments at least for the locale we live in. I did not think it needed a full cup of olive oil for the onions so just used enough to sweat the onion tip not quite caramelized. And from past experience of cooking lentils here, I have found that 20-30 minutes is sufficient. Overall, this was pretty flavorful and satisfying and glad I found this!!! At the final seasoning, I did add a bit of flaked red pepper for a bit of zing. Thanks for this post, bolshevik
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Lentils with Kale
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 267
** Calories from Fat: 168
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