Kale and Lentil Sautee Recipe
Light yet hearty, this kale and lentil sauté is the perfect lunch, snack or main dish.
Equipment
- Can opener
- Knife
Ingredients
- 4 cups kale see substitutions
- 1 cup canned lentils see substitutions
- 1 garlic clove
- 2 tbsp oil
- ¼ tsp red pepper flakes optional
- ¼ tsp turmeric
- ¼ tsp coarsely key ground salt
Instructions
- Wash and chop the kale.4 cups kale
- Open the can of lentils and drain it rinsing the lentils under cold water.1 cup canned lentils
- Peel the garlic clove and if you don’t have a garlic press mince it.1 garlic clove
- Add the oil to a pan and heat up on medium heat.2 tbsp oil
- Add the kale and toss to coat in the oil then add half the salt. Toss again and fry stirring occasionally for 5 minutes.4 cups kale, 1/4 tsp coarsely key ground salt
- Remove the kale from the pan. Then add 1 tbsp oil, and add the red pepper flakes and press in the garlic. Sautee for 30 seconds then add the lentils, turmeric and remaining salt. Toss everything to coat and sauté for a minute or two. Add the kale back to the pan and toss once again.4 cups kale, 1 garlic clove, 2 tbsp oil, 1/4 tsp red pepper flakes, 1/4 tsp turmeric
- Remove from heat and serve on its own, over quinoa or with roasted potatoes.
Nutrition
Nutrition Facts
Kale and Lentil Sautee Recipe
Amount per Serving
Calories
257.1
% Daily Value*
Fat
15.1
g
23
%
Saturated Fat
1.2
g
8
%
Trans Fat
0.1
g
Polyunsaturated Fat
4.4
g
Monounsaturated Fat
9
g
Sodium
319.4
mg
14
%
Potassium
528.7
mg
15
%
Carbohydrates
22.6
g
8
%
Fiber
9.7
g
40
%
Sugar
2.2
g
2
%
Protein
10.3
g
21
%
Vitamin A
4278
IU
86
%
Vitamin C
41.2
mg
50
%
Calcium
129.7
mg
13
%
Iron
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
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