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
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
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.
* 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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