THE RECIPE JOURNAL · Main Course
Lentils and Kale Cooked with Garlic
This simple and hearty dish combines tender lentils with nutritious kale, all infused with the rich aroma of garlic. It's a perfect, wholesome meal that's both comforting and easy to prepare any day of the week.
FROM THE KITCHEN • Lentils and Kale Cooked with Garlic
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a pot over medium heat. Add the red onion and cook it slowly until it turns a nice golden brown, about 7 to 10 minutes. Next, toss the lentils into the pot and pour in enough water to cover them by a couple of inches. Bring everything up to a boil, then lower the heat to medium-low.
02
Step 2
Stir in the tomato paste, garlic, brown sugar, and paprika, mixing well so the tomato paste dissolves into the liquid. Let it simmer gently until the lentils are soft, which should take around an hour. When the lentils are tender, add the kale, turn the heat down to low, and cook until the kale wilts and becomes tender, about 10 to 15 minutes. Finish by seasoning with salt and freshly ground black pepper to taste.
Why you’ll love it
This dish is packed with nutrients and full of flavor. Lentils provide protein and fiber, while kale adds vitamins and a fresh, slightly bitter taste. The garlic gives a warm and aromatic touch that makes every bite satisfying.
How to serve
Serve this dish warm as a main course or a hearty side. It pairs well with crusty bread or a simple grain like rice or quinoa. A squeeze of lemon juice on top can brighten the flavors even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. This dish also freezes well for longer storage.
