![](https://cdn.statically.io/img/www.allrecipes.com/thmb/q2tkF7HcFv2vQuclNOPdC6rbNGM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/878634-50dace0212c240baa9e5aa47cf2f3dd9.jpg)
Ingredients
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2 tablespoons olive oil
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1 onion, diced
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1 carrot, diced
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3 cloves garlic, minced
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4 thyme sprigs
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½ teaspoon kosher salt
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ground black pepper to taste
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½ teaspoon crushed red pepper flakes, or to taste
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½ pound green lentils
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1 (14.5 ounce) can diced tomatoes, undrained
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3 cups chicken broth
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1 bunch dinosaur kale, stems removed and leaves roughly chopped
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1 lemon, zested and juiced
Directions
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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.
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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 (per serving)
356 | Calories |
8g | Fat |
55g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 356 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Sodium 449mg | 20% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 22g | 78% |
Total Sugars 6g | |
Protein 20g | 40% |
Vitamin C 151mg | 168% |
Calcium 234mg | 18% |
Iron 8mg | 42% |
Potassium 1346mg | 29% |
* 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.