Lentils with kale recipe
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- Dish type
- Main course
- Stew and casserole
Lentils are cooked with carrots, onion, garlic, salsa and kale in this incredibly delicious vegan dish.
3 people made this
- 2 tablespoons olive oil
- 100g grated carrot
- 150g chopped onion
- 5 cloves garlic, minced
- 1.5L vegetable stock
- 450g dry lentils
- 675g chunky mild (or hot) salsa
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 bunch kale, chopped
MethodPrep:15min ›Cook:55min ›Ready in:1hr10min
- Heat olive oil in a large pot over medium heat. Cook and stir grated carrot, chopped onion and minced garlic in the hot oil until softened, 5 to 7 minutes.
- Pour vegetable stock into the pot. Stir lentils and salsa into the mixture. Bring to the boil; cover and 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. Cover and simmer just until the kale is wilted, 3 to 5 minutes.
Reviews & ratingsAverage global rating:(89)
Reviews in English (65)
by Marie C.
I made HALF a recipe and it made more than enough for 6 as an entree. I doubled the kale and squeezed the juice from a lemon into the dish after tasting. This dish would be good with some feta sprinkled on top. Thank you for sharing.-03 Apr 2012
by Sandy M.
My whole family loved this recipe. I doubled the cayenne pepper but nothing else. One trick to easily remove the tough stem of the kale is to grab the thickest end of the stem with one hand, circle your index finger and thumb of your other hand around the stem and pull down. The leaves will easily be removed in two long pieces - no knives needed!-01 Jun 2014
I liked this recipe. It is a Great base. If you are the only one eating from the pot, you are going to want to go ahead and set at least half aside to freeze. The salsa added a surprising amount of depth although next time I will not use store bought salsa. I made the recipe as directed and it was better the next day, but not awesome. one night for leftovers I pulled a couple cups out and I added adobo sauce, cumin and cilantro for a more southwestern flavor and another night I added turmeric, curry powder and paste and ginger for a mid-east vibe. Both were excellent...I will use the recipe as a guide for other dishes in the future.-14 Apr 2013
Red Lentil Dal with Coconut Milk and Kale
In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic, ginger and half of the sliced chiles and cook, stirring, for 1 minute. Spoon half of the spiced onion mixture into a small bowl and reserve.
Add the chicken stock, coconut milk, red lentils and cilantro stems to the saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
Spoon the dal into bowls. Top with the reserved onion mixture and the remaining sliced chiles. Garnish with chopped cilantro and serve with lemon wedges.
9 Flavorful, Fat-Burning Lentil Recipes
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CornAndLentilSoup DINNER 30 soup and stew
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- Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10 minutes.
- Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
- Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
Skinny on Skillet Lentils with Sausage and Kale Recipe
I used plain brown lentils, Aidell’s spicy mango and jalapeno cooked chicken sausage and merlot, for the dry red wine, with good results.
You may need to add a little more water to the lentils if they get too dry during cooking. I added about 1/2 cup more by the time the dish was done.
According to my calculations, each 1 cup serving has about 333 calories and:
7 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you’ve made this gluten-free One Pot Lentils and Sausage with Kale, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Preparation1. Rinse lentils and place in medium saucepan, add salt and cover with 2 inches of water. Bring to a boil then lower to a simmer and cook until lentils are tender. Drain and set aside. 2. While lentils are cooking prep kale, carrots, onion and garlic. 3. Heat olive oil in large pan. Add onions and garlic, sauté until fragrant. Add carrots and sauté for about 5 minutes. Add kale to pan, stir to combine. 4. Add broth and cover pan and reduce heat to low. Cook until kale has darken, about 5 minutes. 5. Add lentils to pan, heat through. Season to taste and serve.
Lentils with kale and butternut squash
Plain brown supermarket lentils are about the same firmness as the far more expensive Du Puys and other exotic lentils. The flavor, although not quite as rich as the exotics, is certainly more than acceptable. Even the most expensive lentils don’t cost that much in the grand scheme of things, so I figure $3.50 a pound for the Umbrian lentils is a small enough price to pay for the difference in quality, but it’s good to know that you can get a really delicious lentil for less than half that price right in your neighborhood.
Heat the oven to 450 degrees. Peel and seed the squash and cut it into roughly three-fourths-inch dice. Line a jellyroll pan with aluminum foil and mound the squash in the center. Drizzle with 1 tablespoon olive oil, sprinkle with cumin, salt and pepper, mix well and arrange in a single layer. Roast until the squash is tender enough to be pierced with a sharp knife, about 15 minutes.
Place the lentils in a medium saucepan and cover with water by 2 inches. Season generously with salt and bring just to a boil. Reduce to a simmer and cook until the lentils are tender but firm, about 20 minutes. Drain, rinse well, stir in the vinegar and salt and pepper to taste.
While the lentils are cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the carrot, celery, onion and dried red pepper flakes, and cook until the onions and celery are translucent, about 5 minutes. Rinse the kale under water and add it, still dripping, to the skillet in heaping handfuls. Add the minced garlic and salt to taste, and stir to mix well.
Cover the pan, leaving the lid ajar, reduce the heat to low, and cook, stirring occasionally, until the kale is very soft, dark and frazzled looking, about 30 minutes. It should be very sweet.
Stir the lentils into the cooked kale, taste and adjust seasoning for salt, pepper and vinegar. Gently stir in about 2 cups of the roasted squash before serving.
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon fresh thyme leaves
- Coarse salt and ground pepper
- 2 bunches kale, tough stems removed, torn into bite-size pieces
- 2 cups lentils (from a 15.5-ounce can), drained and rinsed
- 2 cups shredded cooked skinless chicken breasts
- Lemon wedges, for serving
In a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until kale is wilted and tender, 4 to 6 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and lentils to skillet season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale, toss to combine, and divide among 4 bowls. Top with chicken and squeeze lemon over top.
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped (1 1/3 cups)
- 2 medium carrots, peeled and cut into 1/2-inch pieces (3/4 cup)
- 12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into 1/4-inch slices
- Kosher salt and freshly ground pepper
- 1 1/2 teaspoons chili powder
- 1 tablespoon tomato paste
- 1 1/2 cups brown lentils (10 ounces)
- 1 teaspoon red-wine vinegar
- 1 bunch lacinato kale, ribs removed, cut into 2-inch pieces
Preheat oven to 450 degrees. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chili powder and tomato paste cook 30 seconds. Stir in lentils and 6 1/2 cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar.
Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet roast 10 minutes. Flip. Add kale to other side roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil.
Kale Lentil and Beef Stew (Instant Pot, Slow Cooker, & Stove Top)
Nothing provides true comfort like a big ol’ bowl of hearty stew! This Kale Lentil and Beef Stew is the perfect recipe for those chilly nights and can easily be made in your instant pot, slow cooker, or even on your stove top!
So I’m a huge fan of soups and stews! Mainly because I can literally throw everything into one pot and let it cook! I must admit, I was not always a fan of beef stew! I think it’s because it brings back awful memories of the school cafeteria lunch! Anytime, we had beef stew, it looked like a huge, unrecognizable brown blob on my plate! Very unappetizing! I swear, it moved if you stared at it long enough! Ewww! Lol!
That childhood memory tainted my views on beef stew until a few years ago! Yep, it seriously took that long for me to try beef stew again! Lol! Since we’ve been having some very cold winter nights, I wanted to make a hearty, but healthy, stew for my family! I wanted to provide a little more fiber and protein, so I chose to use lentils instead of the potatoes! Lentils are a great source of fiber and protein! They also help to lower cholesterol! Incorporating lentils in this dish was probably the best decision that I’ve ever made!
This Kale Lentil and Beef Stew was soooo good and can be made in a variety of ways! If you don’t have a lot of time on your hands, you can make this in your Instant Pot! This one is my fave! Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Even though I’m a huge fan of the Instant Pot, my slow cooker still holds a place in my heart! You can cook this stew in your slow cooker, and let it simmer all day! The stove top is also another great way to cook this recipe! The only adjustment you would need to make is searing the meat before adding the rest of the ingredients. You can also choose to sear the meat first in your Instant Pot too!
This Kale Lentil and Beef Stew is so nutritious and comforting! And it makes the BEST leftovers too! I hope that you enjoy it!
Watch the video: Κεφτέδες λαχανικών. Yiannis Lucacos