Lemony Lentils With Kale Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
• Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
• Season the lentil mixture with cayenne pepper, salt, and black pepper.
• Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

Steps:

• Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.
• Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.
• Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.