All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

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

Nutrition Info

356.4 calories carbohydrate: 54.7 g cholesterol: : - fat: 8.4 g fiber: 21.8 g protein: 19.8 g saturatedFat: 1.2 g servingSize: - sodium: 449.1 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

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