New this month
Get the Allrecipes magazine just $5!

Lemony Lentils with Kale


"Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette."
Added to shopping list. Go to shopping list.


1 h servings 368 cals
Original recipe yields 4 servings


  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 58
  1. 71 Ratings

Most helpful positive review

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 in...

Most helpful critical review

Too lemony for our liking. Next time we will decrease the lemon, and it should be perfect!

Most helpful
Most positive
Least positive

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 in...

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 ...

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.

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...

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 ve...

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 ad...

Love this recipe, I make it almost once a week. The only real change that I make is to use vegetable broth instead of chicken broth.

Very simple and good. I used dried thyme leaves and lemon juice, because that's all I had on hand. I love making lentils, so this was a good variation. This was my first time eating kale, and...

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