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.

Laraine Perri

Gallery

Christopher Testani; Styling: Alma Melendez

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

383 calories; fat 17g; saturated fat 2g; cholesterolmg; fiber 11g; protein 12g; carbohydrates 42g; sodium 797mg; iron 5mg; calcium 125mg.