Lemony Lentils with Kale

Name: Lemony Lentils with Kale
Cuisine: lentils
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 carrot, diced; 4 sprigs thyme; 3 cloves garlic, minced; ½ teaspoon kosher salt; ½ teaspoon red pepper flakes, or to taste; ground black pepper to taste; 3 cups chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 8 ounces green lentils; 1 bunch dinosaur (Tuscan) kale, stems removed and leaves roughly chopped; 1 lemon, zested and juiced

Lentils

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, diced
4 sprigs thyme
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon red pepper flakes, or to taste
ground black pepper to taste
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 ounces green lentils
1 bunch dinosaur (Tuscan) kale, stems removed and leaves roughly chopped
1 lemon, zested and juiced

Shop ingredients

Instacart® is a registered trademark of Maplebear Inc.

Instructions

Heat olive oil in a skillet over medium heat. Add onion and carrot; cook and stir until softened, about 4 minutes. Add thyme sprigs, garlic, ½ teaspoon salt, pepper flakes, and black pepper; cook and stir for 1 minute.
Stir in chicken broth, tomatoes and their juice, and lentils; cover skillet. 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.