2 tablespoons vegetable oil
1 medium onion, chopped (about 1 cup)
1 medium carrot, sliced 1/8 inch thick
2 teaspoons garlic, peeled and minced (3-4 cloves),
or 1/2 teaspoon garlic powder
4 cups water
1 cup dry yellow or brown lentils
1 can (14.5 ounces) reduced sodium chicken broth
1 tablespoon dried basil or Italian seasoning
1 can (14.5 ounces) no sodium added diced tomatoes
or 2 chopped tomatoes
1 bunch kale (about 7 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1. Heat oil in a large pot over medium heat.
2. Add onions, carrots, and garlic. Cook 5 minutes.
3. Add water to veggies in pot. Heat to boiling.
4. Rinse lentils in colander with water. Add lentils to pot and simmer for 20 minutes. Do not drain.
5. Add chicken broth, dried basil or Italian seasoning, and tomatoes. Cover and cook for 5-10 minutes.
6. Rinse kale leaves, cut out the main stems and discard. Cut leaves into 1-inch pieces.
7. Stir kale, salt, and pepper into lentil mixture. Return to boiling. Reduce heat, cover, and simmer for 3 minutes.
Skip soaking the lentils first for this recipe. It is not needed.
Use kitchen scissors instead of a knife to cut the kale.
Make kale chips from extra leaves. Drizzle a little oil on clean, dry leaves. Spread leaves on a cookie sheet. Bake 12-20 minutes at 350 degrees F. Leaves should be thin and crackly but not brown. Remove from oven and sprinkle with salt.
Recipe from Iowa State Extension