Creamy kale lentils

April 23rd, 2014

Say hello to your new favourite side dish, accompaniment or thing-to-go-with-protein. This is super healthy thanks to the kale and lentils, but still tasty and comforting thanks to the cream.

Have you tried tinned lentils? So easy!I pretty much always buy lentils tinned now and if you do, it makes this recipe very quick.  We had it with sausages and some roasted carrots (I just sliced the carrots and roasted them with the sausages for about 30 minutes). But as I said above, you can have this with anything really. Crispy roasted chicken thighs? Roast chicken? Steak? Salmon? Oooh even a fried egg.

Oh, and this is what happens when you try to take a picture with a toddler in the room. He was licking these sausages while saying ‘hot! hot!’.



serves 2 generously

1 onion, finely chopped
2 garlic cloves, crushed
2 handfuls kale, thick stem removed, finely sliced
1 can green lentils, drained (or 270g cooked lentils)
generous splash double cream (add more or less to taste)
1 tsp grain mustard

  • Heat a splash of oil in a frying pan with a lid and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for a couple more minutes.
  • Add the kale and lentils and splash of water, cover with the lid and cook for a couple of minutes, or until the kale is cooked.
  • Reduce the heat and add the cream and mustard. Simmer for a minute or two, then season to taste.

Note: I used creme fraiche (about 100g) in the photos above, but it actually tastes much better with double cream. Okay, so that sounds really obvious, but you can probably get away with using less cream than you would creme fraiche.

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