Photo: Christopher Testani; Styling: Alma Melendez
Prep Time
5 Mins
Cook Time
10 Mins
Total Time
15 Mins
Yield
4

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.

How to Make It

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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