Kale-Lentil-Feta Skillet

A nourishing skillet dish featuring kale and lentils simmered with feta for a low-glycemic, protein-rich meal that supports steady blood sugar.

Ingredients

  • 1 cup green lentils, rinsed
  • 1 bunch kale, stems removed and chopped
  • 100g feta cheese, crumbled
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups vegetable broth (low-sodium)
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh herbs like parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until softened, about 3 minutes.
  2. Stir in rinsed lentils and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes until lentils are tender.
  3. Add chopped kale to the skillet, stirring until wilted, about 5 minutes. Season with salt and pepper.
  4. Sprinkle crumbled feta over the top, cover for 1-2 minutes to soften the cheese. Garnish with parsley if desired. Serve warm, divided into two portions.

Notes

  • Use low-fat feta for reduced calories. This dish reheats well and provides fiber for slow digestion.
  • Avoids banned ingredients; keeps spices minimal for simplicity.

Calories estimate

Approximately 350 calories per portion (based on two servings): high in protein from lentils and feta, with healthy fats from olive oil.