2 for 1 Kale & Lentils Recipe

his is one of our favorite recipes because it makes for an incredibly delicious light dinner, and in the morning we just put a fried egg on the leftovers and call it breakfast! It's full of protein, fiber, and most importantly, flavor.  


  • 2 Tbsp butter
  • 3 cups lentils
  • 2 tsp turmeric
  • 1 tsp cardamom
  • 1 tsp coriander
  • 6 cups water
  • 6 cups kale, stemmed and chopped
  • 1/2 cup plain Greek yogurt or ricotta cheese
  • Favorite hot sauce
  • 1 tsp lemon juice
  • 4 slices sourdough bread


  1. n a medium saucepan, melt the butter on med-low heat. Add 3 cups of raw lentils, stir to coat in butter. Add turmeric, cardamom, and coriander, stir frequently for 1-2 minutes.
  2. Add water and cover. Keep heat on med-low and cook about 25 minutes, until most of the water has been absorbed.
  3. Add kale and recover, let cook 5-7 more minutes until tender.
  4. oast sourdough, layer with kale/lentil mixture, and place a dollop of Greek yogurt or ricotta on top. finish with a splash of lemon juice and hot sauce.
  5. If it's morning, throw a fried egg on top!

Fledging Crow Vegetables, LLC.    122 A Robare Rd., Keeseville, NY 12944.  (518) 834-5012