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lentils with brown rice and kale

Prep Time:



Cook Time:





About the Recipe

for a different flavor and even more fiber and protein, try quinoa in place of the brown rice;
quinoa (pronounced KEEN-wah) is a grain native to South America


For lentils and kale:

1 C brown lentils, rinsed

� tsp salt

1/8 tsp ground black pepper

4 C kale, with heavy stems

removed, rinsed and dried

For brown rice:

1 C instant brown rice, uncooked

(for quinoa, follow cooking

instructions on box)

� tsp salt

� tsp dried basil

For onion:

2 Tbsp olive oil

2 C onion, diced

� tsp salt

1/8 tsp ground black pepper


1 Rinse lentils thoroughly in a fine wire colander, and

remove any stones or debris.

2 In a 4-quart saucepan, cover lentils with 2� cups

of water. Add salt and pepper. Cover, and bring

to a boil over high heat. Reduce heat. Simmer for

15 minutes (until adding kale in step 5).

3 In another saucepan, bring 2 cups of water to a

boil. Add rice, salt, and basil. Cover, and cook for

10 minutes. Set aside.

4 In a medium saut� pan, warm olive oil over medium

heat and add onion, salt, and pepper. Cook and stir

until the onion pieces become soft and dark brown

(caramelized), but not burnt. If the onions start to

stick to the pan, add a few drops of water and scrape

the onions loose. Keep cooking until onions are

completely caramelized (about 10�15 minutes total).

Remove from pan and set aside.

5 After the lentils have cooked for 15 minutes, lightly

place the kale on top of the lentils. Do not stir.

Cover. The kale will steam while the lentils continue

to cook, for another 15 minutes.

6 When the lentils are tender, but not mushy, mix the

lentils, kale, and caramelized onions in the saut� pan

and stir.

7 To serve, put 1 cup of the lentil mixture, in the form

of a ring, on each of four dinner plates. Fill the

center of each ring with one-fourth of the brown

rice. Serve immediately.

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