Yet another kale & lentil recipe. The problem is, you can't really go wrong with either, much less the combination of the two. I didn't want soup so I decided to saute it all up for a delicious vegetarian main dish or side-dish (I'll eat a big bowl of this if it's all I am having, or eat a bit on the side of another meal). I froze 1/2 of this and defrosted it about 3 weeks later and it was just as good then.
Sauteed Kale & Lentils
Cook Time: 25 minutes
Nutrients per Serving (based on 6 servings total): 192.5 calories; 7.6g fat; 448.5mg sodium; 521.7mg potassium; 25.8g carbohydrate; 8.2g protein
- 3 large bunches of kale, chopped
- 2 cups lentils
- 3-4 cups vegetable stock (low-sodium)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 large yellow onion, chopped
- Juice and lemon zest of 1-2 lemons, approximately 3 tbsp
- 2 tbsp cumin
- Salt & pepper to taste
- Pour lentils into a bowl and fill with water. Let sit for no less than 2 hours (the longer the better).
- Heat 2 tbsp olive oil in a large pan on medium. A dutch oven/cast iron pot is going to work best but any pan will really work.
- Add garlic and onions and let cook for 5-10 minutes or until onions are translucent.
- Drain lentils and add them to the pot.
- Add 3 cups vegetable stock, lemon juice, zest and cumin. Stir and cover.
- Let cook for 10 minutes and stir again. Check the liquid level every 10 minutes or so. This isn't supposed to be a dish with a lot of liquid but the lentils won't cook correctly if they are completely dry. If it gets too dry, add vegetable stock, 1/2 cup at a time.
- Let simmer on low for 15 minutes. The lentils should not be soft when the dish is complete. Total cook time is roughly 25 minutes.
- When the lentils are cooked through, transfer to a bowl.
- Add 1 tbsp olive oil and the kale to the pan. Cover and let cook for 3-5 minutes. Kale should be cooked down at this point. If not, let it cook for another minute or two.
- Stir kale and lentils together and serve warm.