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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 1 cup lentils & kale and 1 slice bread each)
Mince 2 garlic cloves. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the minced garlic and crushed red pepper and cook until fragrant, about 1 minute. Add tomato paste and rosemary and cook, stirring, for 1 minute. Add water; bring to a boil. Add lentils, reduce heat to a simmer, partially cover and cook for 40 minutes.
Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
Meanwhile, preheat oven to 375°F.
Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes.
Cut the remaining garlic clove in half and rub the toast with a cut side of the garlic. Serve each toast topped with about 1 cup of the lentil mixture, drizzled with 1/2 teaspoon of the remaining oil.