Garlic Lentils with Kale recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 cup olive oil
1 large red onion
1 (8 ounce) package dry lentils, rinsed and sorted
water to cover
1 (6 ounce) can tomato paste
3 cloves garlic, chopped
1 tablespoon brown sugar
1 tablespoon paprika
1 bunch kale, or to taste, chopped
salt to taste
freshly ground black pepper to taste

Nutrition Info

267.4 calories
carbohydrate: 20.5 g
cholesterol: : -
fat: 18.6 g
fiber: 7.5 g
protein: 6.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 144.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.

  2. Pour lentils into the pot with onion, add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.

  3. Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid, bring to a simmer and cook until the lentils are tender, about 1 hour.

  4. Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes, season with salt and freshly ground black pepper.

Recipe Yield

12 servings

Recipe Note

Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.

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