Garlic lentils with kale

    1 hour 35 min

    Packed with fibre, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal.

    3 people made this

    Serves: 12 

    • 225ml olive oil
    • 1 large red onion
    • 225g dry lentils, rinsed and sorted
    • water to cover
    • 175g tomato puree
    • 3 cloves garlic, chopped
    • 1 tablespoon brown sugar
    • 1 tablespoon paprika
    • 1 bunch kale, or to taste, chopped
    • salt to taste
    • freshly ground black pepper to taste

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
    2. Pour lentils into the pot with onion; add enough water to cover the lentils by about 5 to 8cm. Bring the water to the boil and reduce heat to medium-low.
    3. Stir tomato puree, garlic, brown sugar and paprika into the lentil mixture; bring up to a simmer and cook until the lentils are tender, about 1 hour.
    4. 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.

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