Expect nothing less from chef
Nathan Lyon, the farmers market enthusiast and host of Discovery Health’s A Lyon in the Kitchen. He shares his simple yet elegant dish to eat as a side or over brown basmati rice as a meal.

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By Nathan Lyon, chefnathanlyon.com

INGREDIENTS:

• 3 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, diced small
• 1 clove garlic, minced
• 1 15-oz chopped tomatoes, with juice (about 3 tomatoes)
• ½ tsp cumin, ground
• Pinch red chili flakes
• 1 cinnamon stick
• 1 bay leaf
• 1 cup French green or Puy lentils, rinsed
• 4 cups low-sodium vegetable or chicken stock
• 1 small bunch kale, cleaned, stems discarded and finely chopped
• Juice 1 lemon
• 2 tbsp flat-leaf parsley, chopped
• 1 tbsp mint, chopped
• Kosher salt and fresh ground black pepper
• Greek-style yogurt with lemon zest, for garnish

INSTRUCTIONS:

1. In a medium saucepan over medium-low heat, combine 2 tbsp oil, onion and garlic. Cover and cook for 5 minutes, stirring occasionally.


2. Add tomatoes, cumin, chili flakes, cinnamon stick, bay leaf, lentils and stock. Cover, bring to a simmer, then cook for approximately 30 minutes or until lentils are cooked but not mushy.


3. Remove bay leaf and cinnamon stick. Stir in kale, lemon juice, parsley, mint and remaining 1 tbsp oil, then cook for an additional 3 minutes.


4. Season with salt and black pepper, then serve in bowls, garnished with a dollop of yogurt.

NUTRIENTS per 1¼-cup serving and 1 tbsp yogurt:

• Calories: 220
• Total Fat: 8 g
• Sat. Fat: 1 g
• Carbs: 27 g
• Fiber: 7 g
• Sugars: 5 g
• Protein: 9 g
• Sodium: 170 mg
• Cholesterol: 0 mg