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!
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.
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!
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!
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.:)
Really great side dish - I used dried thyme and added one jalapeño (omitted the red pepper flakes) to add some color and heat. I also added two more carrots. This could be a great meal if you add some roasted sweet potato and/or grilled mushrooms! Some reviewers complained about the lentils being mushy. To prevent this check them at 30-35mins. Mine were ready to eat after only a half hour.
Love this recipe, I make it almost once a week. The only real change that I make is to use vegetable broth instead of chicken broth.
This is one of my favorite recipes. I'm vegetarian and my husband is vegan. Instead of using chicken stock I just use water. I add a little bit of cumin to add more flavor. The vitamin C in the lemon kale and tomatoes helps your body absorb the protein and iron. (Plant based iron and protein is harder to absorb.) there is so much nutrition in this dish with no compromise on flavor. I highly recommend it. It's pretty easy to make too.
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).
Too lemony for our liking. Next time we will decrease the lemon and it should be perfect!
