Garlic Lentils With Kale Recipes

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AMAZING LENTILS AND KALE



Amazing Lentils and Kale image

This is so easy and so good.

Provided by Angelatizzle

Categories     Side Dish     Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10

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

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

HEALTHY BRAISED LENTILS WITH KALE



Healthy Braised Lentils with Kale image

In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 fennel bulb, trimmed and finely chopped
Kosher salt
2 teaspoons chopped fresh rosemary
4 cloves garlic, minced
One 14.5-ounce can diced tomatoes
2 1/2 cups vegetable broth or low-sodium chicken broth
3/4 cup black French lentils or beluga lentils
Freshly ground black pepper
3 cups baby kale
1/4 cup chopped fresh parsley
4 large eggs

Steps:

  • Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
  • Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.

GARLIC LENTILS WITH KALE



Garlic Lentils with Kale image

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

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

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

PASTA WITH LENTILS AND KALE



Pasta with Lentils and Kale image

Categories     Leafy Green     Onion     Pasta     Sauté     Vegetarian     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 pound dried short pasta
Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano

Steps:

  • Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.
  • While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.
  • While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
  • Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
  • Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

CREAMY LENTILS WITH KALE ARTICHOKE SAUTE



Creamy Lentils with Kale Artichoke Saute image

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

1/2 cup dried red lentils, rinsed and sorted
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1-1/4 cups vegetable broth
1/4 teaspoon sea salt, divided
1 tablespoon olive oil or grapeseed oil
16 cups chopped fresh kale (about 12 ounces)
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
3 garlic cloves, minced
1/2 teaspoon Italian seasoning
2 tablespoons grated Romano cheese
2 cups hot cooked brown or basmati rice

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.

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