Lemony Lentils with Kale

Name: Lemony Lentils with Kale
Total time: 60
Yield: 4
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

Recipe by Dezzie from allrecipes.com

Dinner,Lunch,Side Dish 60 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 onion, diced
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1 carrot, diced
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3 cloves garlic, minced
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4 thyme sprigs
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½ teaspoon kosher salt
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ground black pepper to taste

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½ teaspoon crushed red pepper flakes, or to taste
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½ pound green lentils
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1 (14.5 ounce) can diced tomatoes, undrained
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3 cups chicken broth
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1 bunch dinosaur kale, stems removed and leaves roughly chopped
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1 lemon, zested and juiced

Instructions

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.