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Lemony Kale with Lentils

Ingredients: 2 T. Coconut Oil

1 onion, diced

3 cloves garlic, minced

4 thyme sprigs 1/2 teaspoon

Himalayan pink salt

Ground black pepper to taste

1/2 teaspoon crushed red pepper flakes, or to taste

1/2 pound red lentils

2 carrots, diced 5 to 6 fresh tomatoes, diced (or 14.5 oz can of diced tomatoes with 1 cup of the juice)

2 cups chicken broth

1 bunch kale, stems removed and leaves roughly chopped

1 lemon, zested and juiced, seeds removed

1 teaspoon of honey, or to taste

 

Directions Heat coconut 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, honey, lemon zest, and lemon juice; cook until kale is wilted, about 2 to 5 minutes. Season with salt and black pepper.