Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.

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  • 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.

Nutrition Facts

267 calories; protein 6.9g 14% DV; carbohydrates 20.5g 7% DV; fat 18.6g 29% DV; cholesterolmg; sodium 144.6mg 6% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/19/2014
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 enough to sweat the onion tip not quite caramelized. And from past experience of cooking lentils here I have found that 20-30 minutes is sufficient. Overall this was pretty flavorful and satisfying and glad I found this!!! At the final seasoning I did add a bit of flaked red pepper for a bit of zing. Thanks for this post bolshevik Read More
(3)

Most helpful critical review

Rating: 3 stars
05/14/2020
Mine turned out more like a thick soup than the one pictured. It tasted fine, but not as garlicky as I expected. Not bad, but not great, either. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/19/2014
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 enough to sweat the onion tip not quite caramelized. And from past experience of cooking lentils here I have found that 20-30 minutes is sufficient. Overall this was pretty flavorful and satisfying and glad I found this!!! At the final seasoning I did add a bit of flaked red pepper for a bit of zing. Thanks for this post bolshevik Read More
(3)
Rating: 4 stars
03/25/2015
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 was a nice addition to the paprika flavour. Keep your eye on the liquid though. I had to add some water during the process to keep it from scorching. Thank you bolshevik for sharing your recipe. Read More
(2)
Rating: 5 stars
05/12/2017
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 the cook time is a bit off. I only had the lentils on the stove for 35-40 minutes including the added kale at the end. Served with crusty warm bread. Will definitely make again! Read More
(1)
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Rating: 5 stars
05/19/2016
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 my oils and have found that I can add just enough water in the pan to ensure non-stick and it browns onion & garlic nicely. For a side I made "Moroccan Spicy Carrot Salad" by malak. The combination of the two tastes were incredible. I loved the full flavor of the sauce and the ease of this recipe. I will definitely make it again. Read More
Rating: 3 stars
05/14/2020
Mine turned out more like a thick soup than the one pictured. It tasted fine, but not as garlicky as I expected. Not bad, but not great, either. Read More
Rating: 5 stars
07/30/2016
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. Read More
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Rating: 5 stars
02/29/2016
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 pot with the tomato paste and some brown sugar and paprika. I only had 3 kale leaves I was happy to use. Pretty good. I'm going to add some spice for my second bowl. Read More
Rating: 5 stars
02/13/2016
So yummy! Me and my husband love this it's a really versatile dish. I didn't have kale handy so I used chopped spinach instead and added broccoli for some crunch. Great to make if you have veggies over because meat eaters can just add some meat. I added some seasoned grilled chicken for our dinner last night (did not cook it in but added it at the end). Read More