A simple and flavorful dish combines hearty lentils with fresh kale, all tossed in a fragrant garlic dressing. It’s a quick, nutritious meal perfect for any day of the week.
Prep Time15 min
Cook Time1 hr 20 min
Total Time1 hr 35 min
Difficulty
Hard
Pro Cooking Tips
Rinse the lentils well before cooking to remove any dust or debris.
Use fresh garlic for the best aroma and taste.
Cook the kale just until wilted to keep its vibrant color and texture.
Ingredients
0/11
Why This Recipe Is So Popular
Full of nutrients from both leafy greens and protein-rich lentils. It’s hearty yet light, making it a perfect choice for a healthy meal. The garlic adds a delicious, savory flavor that brings everything together.
Step 1
Heat some olive oil in a pot over medium heat. Add the red onion and let it cook, stirring occasionally, until it’s nicely browned and soft, about 7 to 10 minutes. Next, pour in the lentils and add enough water to cover them by a couple of inches. Bring everything to a boil, then lower the heat to medium-low.
Step 2
Stir in the tomato paste, garlic, brown sugar, and paprika, mixing well so the tomato paste dissolves into the liquid. Let it simmer gently for about an hour, until the lentils are soft and cooked through. Once the lentils are tender, toss in the kale, turn the heat down to low, and cook just until the kale wilts and becomes tender, around 10 to 15 minutes. Finish by seasoning with salt and freshly ground black pepper to taste, and you’re ready to dig in.
148
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
How To Serve This Dish
Serve warm as a main dish or a side alongside grilled chicken or fish. It also pairs well with a dollop of yogurt or a sprinkle of toasted nuts for extra texture and flavor.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the kale. This dish can also be enjoyed cold in a salad.
Frequently Asked Questions
Can I use canned lentils instead of dry lentils?
Yes, but reduce the cooking time since canned lentils are already cooked. Add them after the onions are browned and heat through with the tomato paste and seasonings.
How can I make this dish spicier?
Add a pinch of cayenne pepper or some red chili flakes when you add the paprika for extra heat.
Is it necessary to rinse the lentils before cooking?
Yes, rinsing removes dust and debris and helps improve the texture of the lentils.
Can I substitute kale with another leafy green?
Yes, spinach, Swiss chard, or collard greens work well as alternatives and have similar cooking times.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave.
Can I prepare this recipe in a slow cooker?
Yes, brown the onions first, then add all ingredients except kale. Cook on low for 4-6 hours, adding kale in the last 15 minutes.
What type of lentils work best for this recipe?
Brown or green lentils are ideal as they hold their shape well and cook evenly.
Can I reduce the olive oil to make it lighter?
Yes, you can reduce the oil amount, but a little olive oil helps with flavor and texture in the onions and lentils.
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