Lentil and Kale Skillet
A nourishing, one-skillet meal combining earthy green or brown lentils with tender, garlicky kale, simmered in vegetable broth until the lentils are creamy and the kale is silky. This vegetarian dish is satisfying as a standalone entrée or hearty side, ready in less than an hour with minimal hands-on time.
Steps
Before you start
- Rinse the lentils in a fine-mesh strainer under cold running water to remove dust and debris.
- Prep all vegetables ahead (dicing the onion, mincing the garlic, chopping the kale) so you can add them without interruption once cooking begins.
- Measure out your vegetable broth and have it ready to pour.
Prep vegetables and lentils
- Rinse the lentils under cold water in a fine-mesh strainer, running water through for about 1 minute to remove any dust or debris.
- While draining, dice the onion into 1/4-inch pieces and mince the garlic cloves finely.
- Remove the tough center stems from the kale and roughly chop the leaves into bite-sized pieces (you should have about 6–8 cups loosely packed).
- Set all prepped ingredients aside.
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Tip: Rinsing lentils removes dust and ensures a cleaner texture in the finished dish.
Sauté onion and garlic
- Pour the olive oil into a large skillet (10–12 inches) and set over medium-high heat for 1 minute until the oil is shimmering.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and the edges begin to turn golden.
- Stir in the minced garlic and cook for 1 minute more until very fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant and light golden.
Add lentils and broth
- Pour the vegetable broth into the skillet and stir in the rinsed lentils, mixing well to combine.
- Increase heat to medium-high and bring the mixture to a boil (this should take 2–3 minutes).
- Once boiling, reduce the heat to medium and maintain a gentle, steady simmer, partially covering the skillet (leave the lid slightly ajar or use a spoon to prop it up so steam can escape).
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Ready when: Lentils are tender enough to break easily with a wooden spoon but still hold their shape (not mushy).
Tip: Green and brown lentils typically take 25–30 minutes to cook. If using red lentils, reduce simmering time to 15–18 minutes, as they cook faster and become softer.
Stir in kale
- Add the chopped kale to the skillet and stir well, submerging the kale in the simmering liquid as much as possible.
- Continue simmering on medium heat, partially covered, for 8–10 minutes until the kale is tender and the lentils are fully cooked through.
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Ready when: Kale is dark green and tender; lentils are soft and break apart easily when pressed with a fork.
Season and serve
- Remove the skillet from heat.
- Taste the skillet and season generously with salt and black pepper to your preference.
- If desired, stir in the red pepper flakes for a gentle heat, and/or the fresh lemon juice for brightness and acidity.
- Serve warm as a hearty side dish or light vegetarian main course.
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Tip: Taste before adding all the salt—the vegetable broth already contains sodium, so you may need less than expected.
Good to know
Tips
- Don't skip rinsing the lentils—it removes dust and prevents a grainy texture in the finished skillet.
- For a creamier, more stew-like consistency, partially mash some of the cooked lentils with the back of a wooden spoon in the final step.
- This skillet tastes even better the next day as the flavors meld together; make it ahead and reheat.
- For extra flavor depth, add 1/4 teaspoon of ground cumin or smoked paprika when simmering the lentils, or stir in a handful of fresh herbs like parsley or dill at the end.
Make ahead
The cooked skillet can be made and refrigerated up to 2 days ahead; simply reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of vegetable broth or water to restore moisture.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over medium heat with a splash of vegetable broth or water, stirring gently for 5–7 minutes until heated through. Alternatively, microwave, covered, for 2–3 minutes per serving.
Substitutions
- Dried green or brown lentils (not red) → Red lentils or black beluga lentils. Red lentils cook faster (15–18 minutes) but become softer and less defined. Black beluga lentils hold their shape well and have a slightly peppery flavor.
- Fresh kale (lacinato or curly) → Spinach, chard, or collard greens. Spinach wilts in 2–3 minutes; collard greens may need 10–12 minutes. Adjust simmering time accordingly.
- Vegetable broth → Water with vegetable bouillon cubes or chicken broth. Use 1/4 teaspoon bouillon per cup of water. Chicken broth adds richness but makes the dish non-vegetarian.
- Extra virgin olive oil → Canola oil, avocado oil, or grapeseed oil. Extra virgin olive oil provides the best flavor, but neutral oils work well if you prefer a more subtle taste.
