Garlic Lentils and Kale


by: Clean & Green Nutrition

Lentils, kale and carrots make for a hearty dinner.


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serves: 6

1 cup lentils

1 tablespoons olive oil

1/2 small onion, diced

3 clove garlic, minced

1 cup carrot, sliced on diagonal

5 cups chopped kale, ribs removed

1 cup vegetable broth

Nutrition Facts
Garlic Lentils and Kale

Servings Per Recipe: 6

Amount per Serving

Calories: 175

  • Total Fat: 3.2 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 130 mg
  • Total Carbs: 27.7 g
  •     Dietary Fiber: 10.5 g
  •     Sugars: 2.3 g
  • Protein: 11 g

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1.  Rinse lentils and place in medium saucepan, add salt and cover with 2 inches of water. Bring to a boil then lower to a simmer and cook until lentils are tender. Drain and set aside.

2.  While lentils are cooking prep kale, carrots, onion and garlic.

3.  Heat olive oil in large pan. Add onions and garlic, sauté until fragrant. Add carrots and sauté for about 5 minutes. Add kale to pan, stir to combine.

4.  Add broth and cover pan and reduce heat to low. Cook until kale has darken, about 5 minutes.

5.  Add lentils to pan, heat through. Season to taste and serve.

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