Lentil And Kale Salad Recipes

AMAZING LENTILS AND KALE

Amazing Lentils and Kale image

This is so easy and so good.

Provided by Angelatizzle

Categories Side Dish Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup shredded carrot
1 cup chopped onion
5 cloves garlic, minced
6 cups vegetable broth
1 (16 ounce) package dry lentils
1 (24 ounce) jar chunky-style salsa
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 bunch kale, chopped

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
Season the lentil mixture with cayenne pepper, salt, and black pepper.
Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 62.2 g, Fat 6.5 g, Fiber 20.1 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 1207.8 mg, Sugar 11.8 g

LEMONY LENTILS WITH KALE

Lemony Lentils with Kale image

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

Provided by Dezzie

Categories Side Dish Beans and Peas

Time 1h

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g

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