- 1 cup olive oil
- 1 large red onion
- 1 (8 ounce) package dry lentils, rinsed and sorted
- water to cover
- 1 (6 ounce) can tomato paste
- 3 cloves garlic, chopped
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 bunch kale, or to taste, chopped
- salt to taste
- freshly ground black pepper to taste
- Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
- Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
- Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
- Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.