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Lemony Lentils with Kale

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Lemony Lentils with Kale

Directions

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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
  • Methods :

  • 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.
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