Ingredients
- 1 cup olive oil
- 1 large red onion
- 1 (8 ounce) package dry lentils, rinsed and sorted
- water to cover
- 1 (6 ounce) can tomato paste
- 3 cloves garlic, chopped
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 bunch kale, or to taste, chopped
- salt to taste
- freshly ground black pepper to taste
Why This Recipe Is So Tasty
Pro Kitchen Tips
- Massage the kale lightly with a bit of olive oil and salt to soften it before adding to the dish.
- Cook the garlic gently over low heat to avoid burning and bitterness.
Step 1
Lightly heat some olive oil in a pot over medium heat. Add the chopped red onion and cook it gently until it turns a nice golden brown, which should take about 7 to 10 minutes. Next, pour the lentils into the pot, then add enough water to cover them by a couple of inches. Bring everything to a boil, then lower the heat to medium-low.
Step 2
Stir in the tomato paste, minced garlic, brown sugar, and paprika, mixing well so the tomato paste dissolves smoothly into the liquid. Let it simmer gently, uncovered, until the lentils are tender—this usually takes about an hour. Once the lentils are cooked, add the kale, reduce the heat to low, and cook until the kale softens, around 10 to 15 minutes. Taste and season with salt and freshly ground black pepper before serving.
