Roasted Lentils with Kale
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time on it than you actually did. Roasted lentils with kale is packed with plant based protein and fiber, so it keeps you satisfied long after dinner. The beauty of this dish is how simple it is to prepare, yet the combination of crispy roasted lentils, tender garlicky kale, and bright lemon dressing makes it feel special. Topped with pomegranate arils and pumpkin seeds for a little crunch and sweetness, this has become my go to meal when I want something nourishing and delicious.
Ella x
Ingredients
- 473 mlcooked lentils(drained and patted dry)
- 1420 mlfresh kale(chopped and stems removed)
- 3 tablespoonsolive oil
- 3 clovesgarlic(minced)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonred wine vinegar
- 1 teaspoondijon mustard
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 59 mlpumpkin seeds(raw)
- 118 mlpomegranate arils
Detail level
Instructions
- 1
Preheat your oven to 400°F. Spread the drained lentils on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, pepper, and smoked paprika. Toss well to coat evenly.
Tip: Pat the lentils extra dry with a paper towel for crispier results.
- 2
Roast the lentils for 25-30 minutes, stirring halfway through, until they're golden and crispy at the edges.
Tip: Listen for a slight crackling sound when you stir—this indicates they're becoming crispy.
- 3
While the lentils roast, prepare the dressing by whisking together 2 tablespoons olive oil, minced garlic, lemon juice, red wine vinegar, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
- 4
Place the chopped kale in a large mixing bowl and pour the dressing over it. Using your hands, massage the kale for 2-3 minutes until it becomes tender and darkens slightly.
Tip: Massaging the kale breaks down the fibers and makes it more palatable and easier to digest.
- 5
Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden. Set aside.
Tip: Watch carefully as seeds can burn quickly once they start browning.
- 6
Transfer the massaged kale to a serving platter or individual bowls. Top with the roasted lentils, toasted pumpkin seeds, and fresh pomegranate arils.
Tip: Serve immediately while the lentils are still warm for the best contrast of textures.
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