Ingredients1 h 35 m servings 267 cals
- Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
- Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
- Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
- Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.
Per Serving: 267 calories; 18.6 g fat; 20.5 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 145 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is a great side dish to any meal. The tomato and brown sugar seem to counteract the bitterness of the kale but mingles well with the garlic. I also added some fresh ground turmeric which wa...
We did like this veggie dish, though did find it needed a few adjustments at least for the locale we live in. I did not think it needed a full cup of olive oil for the onions so just used enoug...
My picky eater husband loved this! I pumped up the garlic flavor by adding an extra clove and using garlic salt rather than regular salt - turned out great! As other reviewers have mentioned, th...
This is an amazing recipe) the best way to make lentils so far. Although I added extra paprika, fresh celery, carrots and parsley. Also I used less olive oil.
I had extra kale from another recipe that sorely needed to be used when I ran across this submission. I made the recipe as written with the exception of the olive oil. I was running very low on ...
I had already made my lentils and then found this recipe. I'm sure I didn't even use 1/2 cup of olive oil to brown my onion and then garlic. I sauteed 2 sliced carrots also then threw it in the ...