Creamy Lentils with Kale Artichoke Saute Recipe

Creamy Lentils with Kale Artichoke Saute Recipe
Creamy Lentils with Kale Artichoke Saute Recipe photo by Taste of Home
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Creamy Lentils with Kale Artichoke Saute Recipe

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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 even the non-kale lovers gobbled it up. —Teri Rasey, Cadillac, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

Place first four 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 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. Yield: 4 servings.

Test Kitchen tips
  • Lentils don’t require soaking, but they should be rinsed and sifted through to look for stones before cooking.
  • Of all varieties, red lentils cook the fastest. Mainly because they’re split during processing.
  • Since they’re split, red red lentils break down while cooking and don’t hold their shape like brown lentils. The lentil mixture becomes almost like a sauce in this dish.
  • Originally published as Creamy Lentils with Kale Artichoke Saute in Simple & Delicious December/January 2018

    Nutritional Facts

    1 serving: 321 calories, 6g fat (2g saturated fat), 1mg cholesterol, 661mg sodium, 53g carbohydrate (1g sugars, 5g fiber), 15g protein.

    • 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
    1. Place first four 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. In a 6-qt. stockpot, heat oil over medium heat. Add kale and remaining 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. Serve lentils and kale mixture over rice. Yield: 4 servings.

    Test Kitchen tips
  • Lentils don’t require soaking, but they should be rinsed and sifted through to look for stones before cooking.
  • Of all varieties, red lentils cook the fastest. Mainly because they’re split during processing.
  • Since they’re split, red red lentils break down while cooking and don’t hold their shape like brown lentils. The lentil mixture becomes almost like a sauce in this dish.
  • Originally published as Creamy Lentils with Kale Artichoke Saute in Simple & Delicious December/January 2018

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