Enter your email address:

Delivered by FeedBurner




My Menu On Honest Cooking

What Are You In the Mood For?
Follow Me on Pinterest

Follow Me on Pinterest

Twitter Feed
SFHL Linked Up With...

 Proud member of FoodBlogs


« Split Pea and Mushroom Soup - Vegetarian Style | Main | Kale Chips 4 Ways »

Sauteed Kale & Lentils

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

Servings: 6-8

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


  1. Pour lentils into a bowl and fill with water. Let sit for no less than 2 hours (the longer the better).

  2. 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.

  3. Add garlic and onions and let cook for 5-10 minutes or until onions are translucent.

  4. Drain lentils and add them to the pot.

  5. Add 3 cups vegetable stock, lemon juice, zest and cumin. Stir and cover.

  6. 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.

  7. 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.

  8. When the lentils are cooked through, transfer to a bowl.

  9. 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.

  10. Stir kale and lentils together and serve warm.

References (1)

References allow you to track sources for this article, as well as articles that were written in response to this article.

Reader Comments (2)

What kind of lentils do you use for this?

March 19, 2012 | Unregistered CommenterCatherine

Catherine, you can use any type, though I recommend green lentils for this recipe.

March 19, 2012 | Registered CommenterAshley Barnett Gaudiano

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>