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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet with a tight-fitting lid heat oil over medium heat. Add the next four ingredients (through thyme); cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the next four ingredients (through bay leaf). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until lentils are tender. Remove and discard bay leaf.

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  • Stir in the kale, salt, and pepper. Cook, uncovered, about 5 minutes more or until kale is slightly wilted and any remaining liquid is absorbed. Remove from heat.

  • Stir in tomatoes, vinegar, and lemon juice. Sprinkle with walnuts and goat cheese. Serve warm with pita chips.

Nutrition Facts

281 calories; fat 11g; cholesterol 6mg; saturated fat 2g; carbohydrates 36g; mono fat 5g; poly fat 3g; trans fatty acid 0g; insoluble fiber 10g; sugars 8g; protein 12g; vitamin a 5010.1IU; vitamin c 48.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.3mg; folate 140.2mcg; vitamin b12 0mcg; sodium 434mg; potassium 606mg; calcium 126mg; iron 3.9mg.
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