Garlic Lentils with Kale

Ingredients and Weight:

• 2 cups brown lentils, picked over and rinsed
• 1 medium yellow onion, chopped (1 cup)
• 4 cloves garlic, minced
• 1 medium carrot, peeled and chopped (1 cup)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 6 cups vegetable broth or water
• 1 bunch kale, stems removed and chopped (about 6 cups)
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrot, cumin, coriander, thyme, and red pepper flakes and cook for 1 minute more.
2. Stir in the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still have a slight bite.
3. Add the kale to the pot and cook until wilted and tender, about 5 minutes. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 220
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 10g
• Sugar: 5g
• Protein: 15g

Dish Characteristics:

• Savory and flavorful
• Hearty and filling
• Packed with nutrients
• Easy to make

User Comments:

• "This dish is delicious and so easy to make. I love the combination of flavors."
• "I'm not usually a big fan of lentils, but this dish converted me. It's so flavorful and satisfying."
• "This is a great meal for a cold winter night. It's warm and comforting."

Special Precautions and Tips:

• If you don't have vegetable broth on hand, you can use 6 cups of water and add 1 tablespoon of Better Than Bouillon vegetable base.
• If you prefer, you can substitute other greens for the kale, such as spinach or Swiss chard.