Lemony Lentils with Kale

Lemon and dinosaur kale brighten up these lemony lentils with kale, carrots, diced tomatoes, onion, garlic, red pepper flakes, fresh thyme, and more.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 356 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ground black pepper to taste
• 3 cups chicken broth
• 1 onion, diced
• 1 carrot, diced
• 1 lemon, zested and juiced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 thyme sprigs
• 1 bunch dinosaur kale, stems removed and leaves roughly chopped
• 0.5 teaspoon kosher salt
• 0.5 teaspoon crushed red pepper flakes, or to taste
• 0.5 pound green lentils

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat. Add onion and carrot; cook and stir until softened, about 4 minutes. Add thyme sprigs, garlic, kosher salt, red pepper flakes, and black pepper; cook and stir for 1 minute.

Step 2

Stir in chicken broth, tomatoes and their juice, and lentils; cover skillet. 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.