Lemony Lentils with Kale
broth, tomatoes, lentils, onion, lemon, carrot, kale, garlic, thyme
Ingredients
2 tablespoons olive oil 1 onion, diced 1 carrot, diced 3 cloves garlic, minced 4 thyme sprigs 1/2 teaspoon kosher salt ground black pepper to taste 1/2 teaspoon crushed red pepper flakes, or to taste 1/2 pound green lentils 1 (14.5 ounce) can diced tomatoes, undrained 3 cups chicken broth 1 bunch dinosaur kale, stems removed and leaves roughly chopped 1 lemon, zested and juiced
Directions for Lemony Lentils with Kale Recipe
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.
Read the full directions on Allrecipes.com
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