Rating: 3.5 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 6
  • 29 Ratings

Red lentils are actually a salmon color. They are the quickest cooking lentils, but if you can't find them, substitute yellow or green lentils. Kale, carrots, and chicken add flavor to this healthy recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

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  • Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

  • Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

*

If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.

Nutrition Facts

179 calories; fat 3g; cholesterol 31mg; saturated fat 1g; carbohydrates 20g; insoluble fiber 5g; protein 18g; sodium 736mg.
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