READY IN 1 hr

Lemony Lentils with Kale

Read Reviews (14)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

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!

—akonopk1

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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!

—mymom

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21 Ratings

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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.

—ANGELA43

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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. :)

—white93

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May 29, 2013

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).

—mamamel

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Mar 29, 2013

I found a recipe in which I will actually eat kale, which I do not generally like, but I really liked this dish.

—Hibree

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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!

—iamnirt

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Jan 08, 2013

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!!

—Annette

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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.

Nutritional Information

Lemony Lentils with Kale

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 368
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 1.2g 6 %
Cholesterol 4mg 1 %
Sodium 1169mg 47 %
** Potassium 1346mg 38 %
Total Carbohydrates 55.4g 18 %
Dietary Fiber 21.8g 87 %
Protein 20.6g 41 %
** Sugars 6.3g
** Vitamin A 402 %
** Vitamin C 252 %
** Calcium 29 %
** Iron 76 %
** Thiamin 47 %
** Niacin 53 %
** Vitamin B6 51 %
** Magnesium 45 %
** Folate 179 %

* 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.