Description
Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 4