Photo: Christopher Testani; Styling: Alma Melendez
For a creamy pulse-based dinner, you can't go wrong with this 5-ingredient dish. Thanks to superfoods like lentils and kale, it'll keep you full and satisfied with 11 grams of fiber and 12 grams of protein.
1. In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium- high heat. Add polenta and cook until golden and crisp on 1 side, 6 to 7 minutes. Turn and cook for about 3 minutes longer.
2. While polenta is cooking, combine lentils, kale and sun-dried tomatoes in a large saucepan. Place over medium heat and cook, stirring often, until warmed through, about 3 minutes. Place 2 polenta rounds on each of 4 plates. Top with warm lentil mixture, drizzle with remaining 2 tsp. oil and serve.
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