Lentils with kale

    (89)
    1 hour 10 min

    Lentils are cooked with carrots, onion, garlic, salsa and kale in this incredibly delicious vegan dish.


    3 people made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. 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.
    2. 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.
    3. Season the lentil mixture with cayenne pepper, salt and black pepper.
    4. Stir kale into the lentil mixture. Cover and simmer just until the kale is wilted, 3 to 5 minutes.

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    Reviews & ratings
    Average global rating:
    (89)

    Reviews in English (65)

    by
    24

    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  (Review from Allrecipes US | Canada)

    by
    15

    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  (Review from Allrecipes US | Canada)

    by
    14

    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  (Review from Allrecipes US | Canada)

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