Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 cup shredded carrot
- •1 cup chopped onion
- •5 cloves garlic, minced
- •6 cups vegetable broth
- •1 (16 ounce) package dry lentils
- •1 (24 ounce) jar chunky-style salsa
- •1 pinch cayenne pepper, or to taste
- •salt and ground black pepper to taste
- •1 bunch kale, chopped
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 377
- Carbohydrate: 62g
- Fat: 7g
- Fiber: 20g
- Protein: 23g
- Sugar: 12g
Related Recipes
Lemony Lentils with Kale
Garlic Lentils with Kale
Lentil and Kale Stew
Lentil Soup
Instant Pot® Lentil Soup
Easy Lentils Side Dish
Lentils with Tomatoes
Hearty Vegetarian Lentil Stew
Chestnut, Lentils and Vegetable Stew
French Lentil Soup
Instant Pot® Lentil and Rice Soup
