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Sunday, July 31, 2016

lemony lentils with kale

Ingredients

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

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • 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.
  • 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.

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