Ingredients and Weight: - Lentils, 1 cup (200g) - Kale, 1 bunch (250g) - Onion, 1 medium (120g) - Garlic, 2 cloves (10g) - Olive oil, 3 tablespoons (45ml) - Vegetable broth, 3 cups (750ml) - Lemon, 1 large (120g) - Salt and pepper, to taste
Preparation Time: - 15 minutes
Cooking Time: - 30 minutes
Difficulty Level: - 2 (Simple)
Preparation Method Steps: 1. Rinse the lentils thoroughly. 2. Chop the onion and garlic finely. 3. In a large saucepan over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes. 4. Add the lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20 minutes. 5. Meanwhile, remove the stems from the kale and chop the leaves coarsely. 6. When the lentils are cooked, stir in the kale. Cook for 5-7 minutes or until wilted. 7. Zest the lemon into the saucepan. Squeeze in the juice of half the lemon and reserve the other half for garnish. 8. Season with salt and pepper to taste.
Nutritional Information: - Calories: 250 - Protein: 15g - Carbohydrates: 40g - Fat: 10g - Fiber: 15g
Dish Characteristics: - Vegetarian - Gluten-free - Lemony and flavorful - Healthy and satisfying
User Comments: - "This was a delicious and easy dish to prepare. I served it with grilled fish and it was a perfect complement." - "The lemon and kale give this dish a bright and refreshing flavor. I'll definitely be making it again." - "I love that this dish is so versatile. You can add different vegetables or spices to it to change up the flavor."
Special Precautions and Tips: - If you can't find kale, you can substitute with another leafy green vegetable such as spinach or Swiss chard. - To make the dish vegan, use vegetable broth and omit the cheese. - Leftover lentils can be stored in an airtight container in the refrigerator for up to 3 days.