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1 cup diced onions 2 cloves garlic, minced 1 Tbsp olive oil 4 cups chicken broth 1 cup water, more if needed 8 ounces dry lentils, rinsed and drained 4-5 ounces kale leaves, torn into small pieces 1 tsp salt 1/4 tsp black pepper 1 tsp fresh lemon zest 2 tsp fresh lemon juice Heat olive oil in stock pot over medium-high heat. Add onions and garlic and cook 3-4 minutes, stirring occasionally. Add broth, water, lentils, salt, pepper and kale, and bring to a boil. Reduce heat and simmer, covered, for 45 minutes, adding more water if necessary. Add lemon zest and lemon juice and simmer 5 more minutes. Serve hot. This recipe was added: 8 September 2024 |