I love this recipe! It is easy to prepare using ingredients I always have on hand (or can sub things I have on hand). I used spinach in place of kale the first time I made it. The red pepper flakes do not make it spicy hot. I eat low-sodium so I omitted the salt and added some nutritional yeast instead.
Rosemary Lentils & Greens on Toasted Bread
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.