Lemony Lentils with Kale

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 4 thyme sprigs
• 1/2 teaspoon kosher salt
• Ground black pepper to taste
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1/2 pound green lentils
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 cups chicken broth
• 1 bunch dinosaur kale, stems removed and leaves roughly chopped
• 1 lemon, zested and juiced

Directions

Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.

Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.