Recipe by Dezzie
"Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette."
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ground black pepper to taste
crushed red pepper flakes, or to taste
1 (14.5 ounce) can
diced tomatoes, undrained
dinosaur kale, stems removed and leaves roughly chopped
lemon, zested and juiced
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!
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!
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.
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. :)
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!
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 I liked it! It keeps its crunch; doesn't get slippery like spinach. Very mild flavor. My almost-3-year-old ate a whole bowl of this (I omitted the red pepper flakes because of her).
I found a recipe in which I will actually eat kale, which I do not generally like, but I really liked this dish.
I made this for dinner last night. Totally divine! I followed the directions but here are the minor changes that I made: I didn't have fresh thyme so I substituted approx 1/2 t of dried thyme, rosemary and italian seasoning. I also threw in some mushrooms since I had some laying around. I also used red lentils instead of green because that's what I had.
This tastes so good - the lemony citrus with the pepper flakes makes such a great combinations. I suspicious husband tried it gingerly - and ended up going back for more twice! I highly recommend!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Lentils with Kale
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 79
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