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.
Ingredients
- 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
Directions
Step 1
Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
Step 2
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.
Step 3
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.
Step 4
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 267 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat3g | 13% |
Sodium145mg | 6% |
Total Carbohydrate21g | 7% |
Dietary Fiber8g | 27% |
Total Sugars4g | |
Protein7g | |
Vitamin C50mg | 252% |
Calcium75mg | 6% |
Iron3mg | 16% |
Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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