Lemony Lentils with Kale Recipe - Allrecipes.com
Lemony Lentils with Kale Recipe
  • READY IN 1 hr

Lemony Lentils with Kale

Recipe by  

"Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
  2. Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.
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Reviews More Reviews

Jul 02, 2012

This is a lot better than I had expected it to be. I used 1/2 teaspoon of dried thyme in lieu of sprigs, added 1/2 teaspoon of rosemary and used 2 teaspoons lemon peel and 1/4 cup lemon juice instead of a zesting /juicing a lemon. I was really, really impressed. There are several distinct, yet not overpowering flavors in this dish. While like most vegetarian dishes this was a bit, well, mushy, the kale was a nice addition. I may throw in some extra diced carrot at the end for crunch next time. Definitely a keeper though!

 
Jun 11, 2012

That was so good! I ate a whole bowl before I realized I didn't put any lemon in it so I didn't end up putting any in. I only used 1/4 tsp. of crushed red pepper because my children do not like anything spicy. It was still a little spicy for them but my husband and I loved it! I also used a sprouted bean medley instead of just lentils because that is what I had on had. Loved this recipe! Will make it again for sure!

 
Jun 10, 2012

Just what I was looking for! Always looking for a way to cook the seasons best from the farmers market. Served with Grilled Chicken Kabobs from this site.

 
Jan 28, 2013

Loved this recipe! Tasty, healthy and filling. I made changes to suit what I had availabe. Don't know if it was dinosaur kale - I just used a big thick leafy kale with red veins. If you fold the leaf in 1/2 you can cut right down the big middle rib to take it out. Then roll up the leaf and cut it up into strips that way. I also used 2 carrots instead of 1, and substituted 1/2 tsp of dried thyme leaves for the fresh. In step 2 - I used one 19 0z can of rinsed and drained lentils, then added them in with 1 x 19 0z can of diced undrained tomatos, skipped the chicken stock all together as my lentils were already cooked from being canned. Then after that heated up a few minutes I added the kale and cooked it for 5 minutes or so. I also only added a squeeze of fresh lemon juice as my boyfriend doesn't like a strong lemon flavor and you could still taste the lemon with the juice from 1/2 of a lemon in this. Was still excellent with these changes and ready in a much shorter timeframe so was very easy and fast to get this on the table. 15-20 minutes from start to finish. I also served it with a baked chicken breast and toasted ciabiatta buns. It would go very well with pork also if you wanted to add meat to your plate. But this recipe is very good on its own too! Thanks for a great recipe!

 
Jan 08, 2013

This is the first recipe I have ever reviewed, out of hundreds tried. Thought it would be worth my time and to help premote the reviews I have to say this is quick, easy and healthy and very very tasty! It's a keeper. :)

 
Apr 01, 2014

Really great side dish - I used dried thyme and added one jalapeño (omitted the red pepper flakes) to add some color and heat. I also added two more carrots. This could be a great meal if you add some roasted sweet potato and/or grilled mushrooms! Some reviewers complained about the lentils being mushy. To prevent this, check them at 30-35mins. Mine were ready to eat after only a half hour.

 
Aug 21, 2012

Very tasty! A little less liquid (or a few more lentils) and this will be a 5 star recipe for me.

 
Jun 30, 2012

Wow! This is so good. The only canned tomatoes I had were Rotel brand with green chiles, so I used that and left out the crushed red pepper. I served this over quinoa. Perfectly nutritious and delicious! Will definitely make this again.

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 21.8 g
  • 87%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 1169 mg
  • 47%

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

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