Lunch Recipe

Lemony Lentils with Kale

Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.

INGRIDIENT

2 tablespoons olive oil

1 onion, diced

1 carrot, diced

3 cloves garlic, minced

4 thyme sprigs

½ teaspoon kosher salt

ground black pepper to taste

½ teaspoon crushed red pepper flakes, or to taste

½ 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

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 356 calories; protein 19.8g; carbohydrates 54.7g; fat 8.4g; sodium 449.1mg.

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