Delicious and filling. I took my own advice and used the other lentil recipemy own advice and used the other lentil recipe, taking out the quinoa and adding kale and a couple of carrots. I think the only thing I would change about this is chopping the kale a little finer.

2 onions, chopped
2 tbsp olive oil
1/2 tbsp butter
1 cup lentils, rinsed and picked over for stones and debris (this time I used goya brand)
1 14.5-oz can diced tomatoes
2 carrots, diced
4 cups kale, chopped or torn
2 cups vegetable stock/water
1 tsp salt

Heat the oil and butter in a dutch oven over medium heat. Add onions and stir to coat. Cook on medium-low heat until caramelized, about 50 minutes.

Meanwhile, place lentils in a pan and add enough water to cover by an inch. Bring to a boil then simmer, covered, until tender, about 20 minutes. Drain and set aside.

When the onions are caramelized, add the carrots, tomatoes, lentils, and kale. Stir together then add the stock/water and salt. Cover and bring to a boil, then lower the heat and simmer about 30 minutes or until carrots and kale are tender.

Makes 4 servings.

Nutrition Info per serving: 209 calories*, 8.4g fat, 11.7g fiber, 33.8g carbs, 10.2g protein

*Not sure how accurate this is. The nutrition info on the bag of lentils was pretty different than the info that came up on CalorieKing. Per 1/4 cup: 70 cals (on the bag) versus 169 cals. So, there could be 100 more calories per serving...

Note: to make this vegan, substitute olive oil for the butter.

Update: This recipe has been added to the recipe archivesrecipe archives.