Lemony Lentils & Kale

This dish has become one of our vegetarian favorites!  It is fresh, flavorful and hearty. I found the recipe here: http://allrecipes.com/recipe/lemony-lentils-with-kale/detail.aspx.  I omit the onion from the original recipe since I can't eat onion, but I'm sure it would be delicious.

• 2 Tbsp olive oil
• 1 carrot, diced
• 3 cloves garlic, minced
• 1/2 tsp thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1/2 pound lentils
• 1-14.5 oz can diced tomatoes, undrained
• 3 cups chicken broth
• 1 bunch kale, stems removed and leaves chopped
• 1 lemon, zested and juiced

*Gluten free dieters: make sure your spices do not contain gluten.

Heat oil in a skillet.  Cook carrot until softened. Add garlic, thyme, salt, black pepper and red pepper; cook one minute.  Add lentils, tomatoes (and juice), and chicken broth into skillet.  Cover and simmer until lentils are tender, about 40 minutes.  Add kale, lemon zest and lemon juice.  Cook until kale is wilted, about 5 minutes. Serves 4.