Ingredients
Scale
- ¾ cup lentils, uncooked
- 3 tablespoons butter (affiliate)
- 2 cups mixed, sliced mushrooms (button and portobello)
- 1 leek, thinly sliced
- 2 cloves chopped garlic
- 2 cups chopped kale
- ¼ teaspoon chili flakes
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon olive oil (affiliate)
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
Instructions
- Cook lentils according to basic package directions.
- In large skillet, melt butter on medium high heat until it starts to lightly brown. Add sliced mushrooms, leeks, and garlic – cook for 5-7 minutes or until mushrooms start to get slightly brown. Add in chopped kale and reduce heat to medium. Stir until wilted.
- Take off of heat and add chili flakes, lemon juice, olive oil, lentils, and salt and pepper.
- Stir to combine and top with chopped fresh parsley.