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Lemony Lentils with Kale

Rated as 4.64 out of 5 Stars

"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 cals
Original recipe yields 4 servings

Directions

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  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.

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 61
  1. 74 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

Too lemony for our liking. Next time we will decrease the lemon, and it should be perfect!

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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...

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 ...

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.

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...

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...

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...

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.

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...

Very tasty! A little less liquid (or a few more lentils) and this will be a 5 star recipe for me.