Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, September/October 2013

Gallery

Recipe Summary test

total:
1 hr 10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.

  • Meanwhile, preheat oven to 375 degrees F.

  • Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes.

  • 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.

Tips

We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes.

Nutrition Facts

1 cup lentils & kale and 1 slice bread
425 calories; protein 18.7g; carbohydrates 56.9g; dietary fiber 12g; sugars 5.2g; fat 15g; saturated fat 2.1g; vitamin a iu 8183.5IU; vitamin c 26.4mg; folate 33mcg; calcium 168.3mg; iron 4.9mg; magnesium 59.9mg; potassium 754.9mg; sodium 557.1mg; thiamin 0.3mg; added sugar 3g.

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

Advertisement