Rating: 4.5 stars
90 Ratings
  • 5 star values: 60
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

This is so easy and so good.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.

  • Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.

  • Season the lentil mixture with cayenne pepper, salt, and black pepper.

  • Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

Cook's Note:

Use chicken broth in place of vegetable broth if you prefer.


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

Nutrition Facts

377 calories; protein 22.7g; carbohydrates 62.2g; fat 6.5g; sodium 1207.8mg. Full Nutrition