![](https://cdn.statically.io/img/www.allrecipes.com/thmb/AgBnz183K1NjSQGGjU1OLxJXeTE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2175785-5f6fdc2d26444c2f8b5f3ade8d3cbe75.jpg)
Ingredients
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1 cup olive oil
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1 large red onion
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1 (8 ounce) package dry lentils, rinsed and sorted
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water to cover
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1 (6 ounce) can tomato paste
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3 cloves garlic, chopped
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1 tablespoon brown sugar
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1 tablespoon paprika
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1 bunch kale, or to taste, chopped
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salt to taste
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freshly ground black pepper to taste
Directions
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Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
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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.
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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.
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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 (per serving)
267 | Calories |
19g | Fat |
21g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 267 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 3g | 13% |
Sodium 145mg | 6% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 8g | 27% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 50mg | 56% |
Calcium 75mg | 6% |
Iron 3mg | 16% |
Potassium 525mg | 11% |
* 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.