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My review
Lemony Lentils with Kale
Dezzie
"Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette."
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Ingredients
1 h servings 368 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 368 calories; 8.8 g fat; 55.4 g carbohydrates; 20.6 g protein; 4 mg cholesterol; 1169 mg sodium. Full nutrition
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Reviews
Read all reviews 6174 Ratings
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Most helpful positive review
7/2/2012
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 in...
Most helpful critical review
3/12/2017
Too lemony for our liking. Next time we will decrease the lemon, and it should be perfect!
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7/2/2012
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 in...
6/11/2012
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 ...
6/10/2012
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.
1/28/2013
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...
1/8/2013
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 ve...
3/27/2014
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 ad...
1/13/2014
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.
5/29/2013
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...