Ingredients and Weight:
- 1 cup (185g) lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, minced
- 2 carrots, diced (1 cup)
- 2 celery stalks, diced (1 cup)
- 1 bunch kale, chopped (4 cups)
- 4 cups chicken or vegetable broth
- 1/2 cup apple cider vinegar
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery and sauté until softened, about 5 minutes.
- Add lentils, broth, and vinegar. Bring to a boil, then reduce heat and simmer, covered, for 30-35 minutes, or until lentils are tender.
- Stir in kale and cook until wilted, about 5 minutes longer.
- Season with parsley, salt, and pepper to taste. Serve warm.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Protein: 15g
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 12g
Dish Characteristics:
- Savory and flavorful
- Packed with protein and fiber
- Easy to digest
- Can be served as a main course or side dish
User Comments:
- "This dish was absolutely delicious! The lentils and kale were so tender and flavorful." - Sarah
- "I loved the tangy apple cider vinegar, it gave the dish a nice kick." - John
- "This is a great dish for a cold winter night. It's warming and filling." - Mary
- "I'm not usually a fan of lentils, but this dish has changed my mind. It's so good!" - Michael
- "This is a healthy and easy weeknight meal that my whole family enjoys." - Lisa
Special Precautions and Tips:
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice.
- For a vegan version, use vegetable broth instead of chicken broth.
- To make the dish spicier, add a pinch of red pepper flakes.
- You can also add other vegetables to the dish, such as chopped bell peppers or zucchini.
