Creamy Lentils with Kale Artichoke Saute
Total TimePrep/Total Time: 30 min.
- 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
- 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.
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Nutrition Facts1 serving: 321 calories, 6g fat (2g saturated fat), 1mg cholesterol, 661mg sodium, 53g carbohydrate (1g sugars, 5g fiber), 15g protein.
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Jun 3, 2018
We really wanted to “like” this but couldn’t get past the smell. It was a big waste of time and ingredients.
Feb 11, 2018
My husband was very skeptical about dinner when I told him what I was making, but he ended up loving this. It's a great vegetarian main course...filling, with lots of flavor, protein, and veggies.