Ethiopian-Inspired Lentil and Kale Bowl
Temps
30 min
Difficulté
facile
Ingrédients
7
Budget
~3-4 €
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Valeurs nutritionnelles
Score santé
Bon · /100
305 kcal
par portion
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Etapes
- 1
Slice the onion and mince the garlic. Wash and trim the kale, then cut into pieces.
5 min
- 2
Heat the oil in a pot, sauté the onion for 3 minutes. Add the paprika, cumin, and garlic, cook for 1 minute.
4 min
- 3
Add the rinsed red lentils with 400 ml water. Simmer for 15 minutes over low heat, stirring occasionally, until creamy.
15 min
- 4
Sauté the kale in a pan with a splash of oil for 3 minutes. Divide the lentils between two bowls, top with sautéed kale, and serve.
4 min
