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Rosemary Lentils & Greens on Toasted Bread

http://www.eatingwell.com/recipes/rosemary_lentils_greens.html

From EatingWell:  September/October 2013

This rosemary-infused lentil and greens recipe is a perfect topping for toasted bread. Serve as a vegetarian main dish for 4 or a hearty side dish for 8.

4 servings | Active Time: 30 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Mince 2 garlic cloves. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the minced garlic and crushed red pepper and cook until fragrant, about 1 minute. Add tomato paste and rosemary and cook, stirring, for 1 minute. Add water; bring to a boil. Add lentils, reduce heat to a simmer, partially cover and cook for 40 minutes.
  2. Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
  3. Meanwhile, preheat oven to 375°F.
  4. Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes.
  5. Cut the remaining garlic clove in half and rub the toast with a cut side of the garlic. Serve each toast topped with about 1 cup of the lentil mixture, drizzled with 1/2 teaspoon of the remaining oil.

Nutrition

Per serving : 422 Calories; 15 g Fat; 2 g Sat; 10 g Mono; 0 mg Cholesterol; 56 g Carbohydrates; 19 g Protein; 13 g Fiber; 568 mg Sodium; 753 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat

Tips & Notes