- 2
Ingredients
- 1/3 cup dried green lentils (du Puy lentils), rinsed
- 1/2 tablespoon olive oil
- 1/3 onion, chopped
- 2 cloves garlic, chopped
- 1 cup fire-roasted or other diced tomatoes
- 1 1/2 cups chopped kale (stems removed)
- 3/4 teaspoon Cajun seasoning
- pinch teaspoon salt
- 1 cup black beans, drained and rinsed
- 1/3 cup (30 grams) shredded cheddar cheese or Tex Mex or 4-cheese blend
- 4 tablespoons brown basmati rice
Preparation
Step 1
Cook lentils in 3 cups of water for 20 to 30 minutes until soft. Drain and set aside.
Meanwhile, in a large frying pan, heat oil over medium heat and cook onions and garlic until softened.
Add tomatoes, seasoning and black beans to the pan along with the kale. Simmer for a few minutes. Drain lentils and add those as well. Spoon the bean and kale mixture into a casserole dish, top with cheese and bake at 375F for 20-30 minutes.
Serve over brown rice.
Nutrition Facts - 2 Servings
Amount Per Serving
Calories 403.6
Total Fat 8.3 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.5 g
Cholesterol 10.0 mg
Sodium 413.7 mg
Potassium 816.2 mg
Total Carbohydrate 66.3 g
Dietary Fiber 14.8 g
Sugars 4.2 g
Protein 22.4 g