Lemony Lentils with Kale
Description
Lemon and dinosaur kale brighten up this lemony lentils recipe with kale, carrots, tomatoes, onion, garlic, red pepper flakes, fresh thyme, and more.
Ingredients
•
2 tablespoons olive oil
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1 onion, diced
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1 carrot, diced
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4 thyme sprigs
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3 cloves garlic, minced
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1/2 teaspoon kosher salt
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1/2 teaspoon crushed red pepper flakes, or to taste
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ground black pepper to taste
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3 cups chicken broth
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1/2 pound green lentils
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1 bunch dinosaur kale, stems removed and leaves roughly chopped
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1 lemon, zested and juiced
Directions
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, ½ teaspoon salt, pepper flakes, and black pepper; cook and stir for 1 minute.
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.