Lemony Lentils with Kale


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

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
4 servings


  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 carrot, diced

  • 3 cloves garlic, minced

  • 4 thyme sprigs

  • ½ teaspoon kosher salt

  • ground black pepper to taste

  • ½ teaspoon crushed red pepper flakes, or to taste

  • ½ 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


  1. 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.

  2. 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.

Nutrition Facts (per serving)

356 Calories
8g Fat
55g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 356
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Sodium 449mg 20%
Total Carbohydrate 55g 20%
Dietary Fiber 22g 78%
Total Sugars 6g
Protein 20g
Vitamin C 151mg 757%
Calcium 234mg 18%
Iron 8mg 42%
Potassium 1346mg 29%

* 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.

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