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Curly Kale and Lentils

Curly Kale and Lentils

I'm bringing a plant-based dish to your table jam-packed with superfoods and loads of flavour. This Curly kale recipe is super tasty, cheap, and incredibly easy to make. And a great way to stick with healthy eating any day of the week. 

I remember when I completely switched to a vegan diet sometimes I would find it really hard to come up with vegan meals for my every day life. I had recipes that either took too long to cook, or required some crazy ingredients. 

It was a different time when we didn't had as many options as we do now. So, I stated doing some research on how to make plant base eating affordable, easy and practical. I found that I could use fresh seasonal ingredients and some kitchen staples to make delicious meals that had everything.

For this easy kale recipe, I am mixing some of the most nourishing food you can find to load you up with nutrients. These are real superfoods that you can find at your local market without having to break the bank. We often hear the word superfood and we expect a high price tag but is not always the case.

Curly Kale and Lentils ingredients

I made this recipe with curly kale, this leafy green veggie is a truck load of nutrition and it has a very unique taste. I sautéed kale with onion, garlic and some spices to enhance its flavours.  But to make sure it kept most of its nutrients, its beautiful color and texture, I blanched it as well. 

I love blanching green leafy veggies! Firs of all, you stop the enzymes that make it loose its flavour, colour and texture once it's cooked. And on the aesthetic side, I love having beautiful vibrant colours in my meals. They look much more inviting! 

If you've never blanched veggies before don't sweat it. It's a super easy process, beginner-friendly and it will save you a ton of time in the kitchen. And it is good, not just for leafy greens but for other veggies as well, such as broccoli, asparagus, green beans, snap peas, etc. 

kale in ice water

All you have to do is set up a pot with water, bring it to a boil and cook your veggies for about two minutes. That's it! As soon as they start changing water get them out of the water and put them in iced water. Two important tips: don't leave them for much longer, otherwise, you will end up with a soggy colourless mess and make sure you have your iced water ready before you put the veggies in boiling water. 

I cooked brown lentils and quinoa as well. These two ingredients are great sources of plant based protein and fibre, and together they add many vitamins and minerals to your plate. What I like about these two superfoods is that they are super tasty and they cook really quickly. 

Once you have everything, blanched, boiled and sautéed it is ready to be served. Serve it in a bowl and sprinkle some extra pumpkin seed on the top just for the looks. Enjoy!  

Curly Kale and Lentils close up

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Quinoa

Ingredients

For the curly kale

  • ½ cup brown lentils (rinsed)
  • 1 lb curly kale (washed and chopped into bite size pieces)
  • 2 cloves garlic (minced)
  • 2 tsps olive oil
  • ½ cup vegetable broth
  • 1 medium yellow onion (sliced)

For the seasoning

  • ½ tsp black pepper (ground)
  • 1 tsp lemon zest
  • 1 tbsp maple syrup
  • ½ cup pumpkin seeds (toasted)
  • 1 tsp sea salt

For the quinoa

  • 1 cup quinoa (washed)
  • 2 cups water

Directions

  1. Cook the quinoa until soft in water for about 20 minutes.
  2. Cook the lentils in water until soft for about 25 minutes.
  3. Bring a large pot of water to boil and add the kale, blanch for 2 minutes.
  4. Prepare a bowl with cold water and add the kale.
  5. Get it out and drain excess liquid.
  6. Heat up the oil in a skillet and saute the onion for about 3-5 minutes, add the garlic for another 30 seconds until fragrant.
  7. Add the vegetable broth, kale and seasoning ingredients to the skillet and give it a good stir until everything heats up properly.
  8. Adjust the taste and serve the curly kale with lentils and quinoa, enjoy!

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