Name: Creamy Lentils with Kale Artichoke Saute
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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

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)

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

Instructions

1 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 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 Serve lentils and kale mixture over rice.