Ingredients
12
12 servings
- •1 cup olive oil
- •1 large red onion
- •1 (8 ounce) package dry lentils, rinsed and sorted
- •water to cover
- •1 (6 ounce) can tomato paste
- •3 cloves garlic, chopped
- •1 tablespoon brown sugar
- •1 tablespoon paprika
- •1 bunch kale, or to taste, chopped
- •salt to taste
- •freshly ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 267
- Carbohydrate: 21g
- Fat: 19g
- Fiber: 8g
- Protein: 7g
- Sugar: 4g
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