Name: Creamy Lentils with Kale Artichoke Saute
Prep time: 15 min
Cook time: 15 min
Yield: 4
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) -; 1 can (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 -

Creamy Lentils with Kale Artichoke Saute

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Lentils with Kale Artichoke Saute

1. 1/2 cup dried red lentils, rinsed and sorted -

2. 1/4 teaspoon dried oregano -

3. 1/8 teaspoon pepper -

4. 1-1/4 cups vegetable broth -

5. 1/4 teaspoon sea salt, divided -

6. 1 tablespoon olive oil or grapeseed oil -

7. 16 cups chopped fresh kale (about 12 ounces) -

8. 1 can (14 ounces) water-packed artichoke hearts, drained and chopped -

9. 3 garlic cloves, minced -

10. 1/2 teaspoon Italian seasoning -

11. 2 tablespoons grated Romano cheese -

12. 2 cups hot cooked brown or basmati rice -

How to cook deliciously - Creamy Lentils with Kale Artichoke Saute

1. Stage

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.

2. Stage

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.

3. Stage

Serve lentils and kale mixture over rice.