Warm Lentils With Tomato and Kale

YIELD: SERVES 2 

Energy: 420 calories 

Fat: 4.5 grams 

Protein: 30 grams 

Total carbohydrates: 70 grams 

Fiber: 25 grams 

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Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

2 garlic cloves, minced 

4 kale leaves, cut into 1⁄4– inch-thin strips 

1 cup cooked black lentils

Freshly ground black pepper, to taste 

2 medium tomatoes, diced 

1 teaspoon cumin

2 tablespoons chopped flat-leaf cilantro 

2 tablespoons chopped green onions (white and green parts) 

1 tablespoon freshly ground flaxseeds 

1 fried egg on top (optional)

Instructions

Combine 2 tablespoons of water, garlic, and kale in a small nonstick skillet over medium heat. Cook, stirring regularly for about 2 minutes until the kale has wilted. Cook for 2 minutes more after adding the lentils and cumin. Season with black pepper to taste and divide the mixture between two bowls. Sprinkle with cilantro, green onions, tomatoes, and flaxseeds. Top with a fried egg if desired.

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