Crispy Polenta with Warm Lentils and Kale

crispy-polenta-warm-lentils-kale Photo: Christopher Testani; Styling: Alma Melendez


  • 1 tablespoon plus 2 tsp. extra-virgin olive oil
  • 8 1/2-inch slices prepared polenta, in a tube
  • 2 cups marinated lentils
  • 2 cups precooked kale
  • 2 tablespoons finely chopped drained oil-packed sun-dried tomatoes


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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  • Yield: 4

Nutritional Information

Calories per serving: 383
Fat per serving: 17g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 11g
Protein per serving: 12g
Carbohydrate per serving: 42g
Sodium per serving: 797mg
Iron per serving: 5mg
Calcium per serving: 125mg

Good to Know

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.