Rating: 4.5 stars
94 Ratings
  • 5 star values: 71
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

356 calories; protein 19.8g; carbohydrates 54.7g; fat 8.4g; sodium 449.1mg. Full Nutrition
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