CREAMY LENTILS WITH KALE ARTICHOKE SAUTE
I've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place first 4 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender and liquid is almost absorbed, 12-15 minutes. Remove from heat., In a 6-qt. stockpot, heat oil over medium heat. Add kale and remaining salt; cook, covered, until kale is wilted, 4-5 minutes, stirring occasionally. Add artichoke hearts, garlic and Italian seasoning; cook and stir 3 minutes. Remove from heat; stir in cheese., Serve lentils and kale mixture over rice.
Nutrition Facts : Calories 321 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 661mg sodium, Carbohydrate 53g carbohydrate (1g sugars, Fiber 5g fiber), Protein 15g protein.
LEMONY LENTILS WITH KALE
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
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
GARLIC LENTILS WITH KALE
Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.
Provided by bolshevik
Categories Side Dish Beans and Peas
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
- Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
- Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
- Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 20.5 g, Fat 18.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 144.6 mg, Sugar 3.8 g
AMAZING LENTILS AND KALE
This is so easy and so good.
Provided by Angelatizzle
Categories Side Dish Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 10
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
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