Sunny Lemony Lentil & Kale Skillet

How to make it

1. 1

   Rinse your lentils thoroughly. In a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water.

2. 2

   While the lentils cook, wash and halve your cherry tomatoes. Roughly chop the fresh kale, discarding any tough stems.

3. 3

   In a large skillet, heat a drizzle of olive oil over medium heat. Add the halved cherry tomatoes and cook for 5 to 7 minutes, stirring occasionally, until they start to soften and burst a little.

4. 4

   Add the chopped kale to the skillet with the tomatoes. Cook for another 3 to 5 minutes, stirring, until the kale wilts down and turns bright green. Squeeze in the juice from your large lemon and stir.

5. 5

   Stir the cooked and drained lentils into the skillet with the tomatoes and kale. Mix everything together gently, then crumble the feta cheese over the top just before serving. Enjoy your sunny and delicious meal!