Creamy Lentils with Kale Artichoke Saute
I've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. —Teri Rasey, Cadillac, Michigan
Ingredients
- 1/2 cup dried red lentils rinsed and sorted
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1-1/4 cups vegetable broth
- 1/4 teaspoon sea salt divided
- 1 tablespoon olive oil or grapeseed oil
- 16 cups chopped fresh kale about 12 ounces
- 14 ounces water-packed artichoke hearts drained and chopped
- 3 garlic cloves minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons grated Romano cheese
- 2 cups hot cooked brown or basmati rice
Instructions
- Place first 4 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender and liquid is almost absorbed, 12-15 minutes. Remove from heat.
- In a 6-qt. stockpot, heat oil over medium heat. Add kale and remaining 1/8 teaspoon salt; cook, covered, until kale is wilted, 4-5 minutes, stirring occasionally. Add artichoke hearts, garlic and Italian seasoning; cook and stir 3 minutes. Remove from heat; stir in cheese.
- Serve lentils and kale mixture over rice.