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Ingredients
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2 tablespoons olive oil
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1 cup shredded carrot
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1 cup chopped onion
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5 cloves garlic, minced
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6 cups vegetable broth
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1 (16 ounce) package dry lentils
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1 (24 ounce) jar chunky-style salsa
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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1 bunch kale, chopped
Directions
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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.
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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.
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Season the lentil mixture with cayenne pepper, salt, and black pepper.
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Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.
Cook's Note:
Use chicken broth in place of vegetable broth if you prefer.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts (per serving)
377 | Calories |
7g | Fat |
62g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 377 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 1g | 4% |
Sodium 1208mg | 53% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 20g | 72% |
Total Sugars 12g | |
Protein 23g | 45% |
Vitamin C 98mg | 109% |
Calcium 203mg | 16% |
Iron 9mg | 47% |
Potassium 1464mg | 31% |
* 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.