Lemony Lentils And Kale Dinner Bowl Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dish featuring green lentils, kale, and a bright lemony finish. Perfect for a satisfying dinner solution.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 30G Primi Piatti Thyme Flakes
• 60G Primi Piatti Red Chilli Flakes
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 220 g Organically Grown Lemon
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 250 g Spinach - Chopped
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced onion and 1 diced carrot, cooking and stirring until softened, about 4 minutes.
2. 2. Add 3 minced garlic cloves, 4 sprigs of thyme, 1/2 teaspoon sea salt, 1/2 teaspoon white pepper, and 1/2 teaspoon red pepper flakes. Stir to coat and cook for 1 minute.
3. 3. Stir in 1 can of chickpeas, 1 diced tomato, and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer until the chickpeas are heated through, about 20 minutes.
4. 4. Add 1 bunch of chopped spinach, the zest of 1 lemon, and the juice of 1 lemon. Cook until the spinach is wilted, about 3 minutes.
5. 5. Taste and adjust seasoning with additional sea salt and white pepper if needed. Serve warm.