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Lentils with Rosemary & Kale

Serves 4 | Prep Time 10 minutes | Cook Time 1 hour 10 minutes

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Lentils with Rosemary & Kale

Ingredients

2 Tbsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

1 cup Eden Organic Dry Green Lentils, washed and drained

4 cups water

1/4 tsp crushed red pepper

1/2 cup Eden Organic Whole Tomatoes, chopped

1 1/2 Tbsp tomato paste

1 1/2 tsp fresh chopped rosemary

6 cups chopped kale, packed
(or collards or spinach)

1/2 tsp Eden Sea Salt, or to taste

1 pinch freshly ground black pepper, or to taste

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Directions

Heat oil in a medium heavy pot or Dutch oven. Sauté the garlic and red pepper for 1 minute. Add the lentils and water, cover and bring to a boil. Reduce heat to medium-low and simmer about 45 minutes, adding a little more water as needed for desired thickness.

Add the tomatoes, tomato paste, rosemary, salt, and pepper. Mix, cover and simmer another 15 minutes or so until the lentils are tender and creamy.

Add the kale and simmer 7 to 10 minutes until tender. Place in a serving dish. Serve as a side with cooked whole grain, spread on toasted garlic bread, or crostini.

Nutritional Information

Per serving: 296 calories, 9g fat (25% calories from fat), 15g protein, 43g carbohydrate, 15g fiber, 0mg cholesterol, 316mg sodium

Related Recipes

American, Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Macrobiotic, No Sweetener Added, Oils, Side Dish, Tomatoes, Vegan, Wheat-Free



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