Smoky Tomato Lentils

Recipe modified from Heartbeet Kitchen

2 T. olive oil

1 c. onion (diced)

1 t. salt

1 c. green lentils

1 14.5 oz. can coconut milk

1 3/4 c. water

2 cloves garlic (minced)

1 1/2 t. smoked paprika

28 oz. crushed tomatoes (I love using fire roasted)

2 T. lime juice

1 c. kale (chopped)

Rinse lentils. In large skillet, heat olive oil over medium heat. Add onion, garlic, and salt and saute until onion is transluscent. Add lentils and cook for a couple of minutes stirring frequently. Add coconut milk and water. Stir and bring to boil. Reduce heat and cover. Simmer for 30 minutes. Add tomatoes and smoked paprika. Stir. Simmer for a few minutes more. Add chopped kale and lime juice and cook until kale softens. Serve over rice or grain of choice.

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