Garlic Lentils with Kale

Garlic Lentils with Kale

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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Ingredients

1 h 35 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
  2. Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
  3. Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
  4. Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

Reviews

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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 wa...

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 enoug...

I had extra kale from another recipe that sorely needed to be used when I ran across this submission. I made the recipe as written with the exception of the olive oil. I was running very low on ...

I had already made my lentils and then found this recipe. I'm sure I didn't even use 1/2 cup of olive oil to brown my onion and then garlic. I sauteed 2 sliced carrots also then threw it in the ...

So yummy! Me and my husband love this, it's a really versatile dish. I didn't have kale handy so I used chopped spinach instead and added broccoli for some crunch. Great to make if you have vegg...

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