LENTIL AND KALE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the kale and shallots to a large bowl and set aside.
- Whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving.
LEMONY LENTILS WITH KALE
Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.
Provided by Dezzie
Categories Side Dish Beans and Peas
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
- Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g
GARLIC LENTILS WITH KALE
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
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
CREAMY LENTILS WITH KALE ARTICHOKE SAUTE
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
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.
MOROCCAN LENTIL AND KALE STEW
Serve this topped with sautéed onions. Other greens could be used in place of the kale. 4 servings. 45 min
Provided by dicentra
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
- Cook until lentils are tender; about 20 minutes.
- Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.
Nutrition Facts : Calories 337.6, Fat 4.8, SaturatedFat 0.6, Sodium 642.8, Carbohydrate 54.8, Fiber 24.5, Sugar 4.7, Protein 20.8
LENTIL SOUP WITH CRISPY KALE
Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
CHICKEN LENTIL SOUP WITH KALE
Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.
Provided by daisyb6107
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
- Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
- Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
- Remove bay leaves before serving.
HEALTHY BRAISED LENTILS WITH KALE
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
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.
PASTA WITH LENTILS AND KALE
Categories Leafy Green Onion Pasta Sauté Vegetarian Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
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.
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5/5 (2)Total Time 1 hrCategory Meatless Main, SoupCalories 152 per serving
- Pour the olive oil in a large Dutch oven or soup pot. Heat on medium-high until the oil is shimmering. Add the carrots and onion. Sauté for 5 minutes, or until the vegetables are crisp-tender. Add the garlic, crushed red pepper and thyme leaves. Sauté until the garlic is fragrant, about 1 minute.
- Add the vegetable broth, water and lentils to the pot. Bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes.
- Add all remaining ingredients: tomato paste, brown sugar, vinegar, garam masala, pepper, kale and parsley. Return the soup to a boil, then reduce the heat and cook, uncovered, for 10 minutes or until the kale is wilted.
LENTIL AND KALE SOUP - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
4.9/5 (19)Total Time 1 hrCategory SoupCalories 219 per serving
- While the veggies are cooking, remove the stem from the kale leaves and slice up the kale into thin ribbons. Add to the soup pot and stir to combine – cook for 2 minutes until slightly wilted.
BUDGET-FRIENDLY LENTIL STEW WITH KALE - EATING BIRD FOOD
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3.7/5 (10)Total Time 1 hrCategory SoupCalories 422 per serving
- Heat oil over medium heat in a large sauce pan. Add in onion, garlic and mushrooms and sauté until fragrant and soft. About 6 minutes or so.
- Add in vegetable broth, lentils, salsa, turmeric, basil, cayenne pepper and cinnamon. Bring mixture to a boil, then reduce heat to a simmer and cook for 45 minutes or until lentils are tender.
- Add in chopped kale and cook for another 3-4 minutes or until kale has wilted. Taste and season with salt and pepper, if needed.
- Spoon stew into bowls for serving. Top with avocado, fresh basil and fresh parmesan (or all three).
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Reviews 2Category Main CourseCuisine ItalianTotal Time 1 hr 15 mins
- Cut 4 large carrots (yields 3 cups) into slices. Make sure the slices are relatively the same size to ensure even cooking.
CITRUS LENTIL SALAD WITH KALE PESTO RECIPE - FOOD AND WINE
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Servings 4Total Time 40 mins
- Remove the ribs and stems from the kale leaves. Rinse, and then add the leaves to a pot with 1/4 cup of water over medium heat. Cover and simmer until kale is tender but can still hold its shape, about 4 minutes. Drain excess water from the braised kale leaves, and add to the bowl of a food processor.
- Bring 3 cups of salted water to a boil. Add the lentils and cook until al dente, about 20 minutes. Drain and reserve.
CURRIED LENTILS WITH KALE AND COCONUT MILK | ALEXANDRA'S ...
From alexandracooks.com
4.9/5 (44)Category Dinner
- In a large pot over medium-high, combine the oil, onion, garlic and 1 teaspoon salt. When you hear a sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in the ginger, the mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes.
- Stir in the kale and return to a simmer. Taste and season with salt if desired. Serve immediately or cool and refrigerate for a future day — it’s good cold straight from the fridge.
EASY LENTIL SOUP WITH CARROTS AND KALE - COOKING FOR MY SOUL
From cookingformysoul.com
4.5/5 (6)Category SoupServings 6Total Time 1 hr
- In a large Dutch oven, heat some olive oil (about 2 tablespoons). Add the onions, and celery, and cook for about 5 minutes until softened and translucent. Then add garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Add carrots, cumin, paprika, oregano, lentil, and salt and pepper to taste. Stir and cook for another 2 minutes until fragrant.
- Stir in diced tomatoes, and 8 cups vegetable broth. Throw in bay leaves. Combine everything and bring to a boil. Simmer for 45 minutes, covered, until lentils are soft. If it foams up, remove foam with a spoon until there is no more foam.
- Using an immersion blender, blend a few times (4-6 times), without completely pureeing the soup. This is just to give it some consistency.
LENTILS WITH BLISTERED TOMATOES AND KALE | FEASTING AT HOME
From feastingathome.com
5/5 (13)Total Time 25 minsCategory Vegan MainCalories 424 per serving
- In a large skillet, heat 2 teaspoons olive oil over medium high heat. Add tomatoes and salt and cook for about 5 minutes, until tender,and blistered, but not loosing their shape. Carefully spoon tomatoes out of the pan and set them aside.
- In the same pan, heat 2 tablespoons olive oil over medium heat and add the shallot and garlic, stirring often, until tender and golden, about 3 minutes. Add the cooked lentils, balsamic, salt and spices and stir, warming them up. If dry, add a spash of water to loosen them just a bit. Once warm, add the kale a handful at a time, stirring, tossing and wilting. Taste and adjust salt.
- Divide the lentil and kale among two bowls. Surround with the tomatoes, and top with optional crumbled feta or goat cheese, or a drizzle of good quality olive oil.
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Ratings 14Category Lunch, Main Course, SoupServings 6Total Time 40 mins
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ONE POT GREEN LENTILS WITH SWEET POTATOES AND KALE ...
From rachelcooks.com
4.2/5 (55)Total Time 40 minsCategory Soups And StewsCalories 196 per serving
- Heat olive oil in a large pot or dutch oven over medium heat. Add onions, carrots, celery, salt and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables are beginning to soften and onions are translucent. Add garlic and cook, stirring for 1 minute or until fragrant.
- Add the wine and scrape any brown bits off the bottom of the pan. Cook for 2-3 minutes or until wine has reduced by about half.
- Add lentils, bulgur, sweet potato, broth, parsley, and thyme, and increase heat to high. Bring to a boil and then reduce to medium-low to simmer for 30 minutes or until lentils are tender, stirring occasionally. Add more water during the cooking process as needed (I needed to add two cups) to keep the lentils just barely covered with liquid.
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- Place a large heavy-bottomed pot over high heat and add the boiling water, lentils, tomatoes, garlic cloves, salt, chili powder, and turmeric powder. As soon as the contents of the pot come to a boil, decrease the heat to medium-low. Simmer, partially covered, until the lentils are tender, about 30-35 minutes, stirring halfway through to ensure the lentils are not catching at the bottom of the pot.
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