2 tablespoons olive oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
4 thyme sprigs
1/2 teaspoon kosher salt
ground black pepper to taste
1/2 teaspoon crushed red pepper flakes, to taste
1/2 pound green lentils
1 (14.5 oz) can diced tomatoes, undrained
3 cups chicken broth
1 bunch kale, stems removed and roughly chopped
1 lemon, zested and juiced
1. Heat olive oil in skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
2. Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale in wilted, about 5 minutes. Season with salt and black pepper.