Creamy Lentils with Kale Artichoke Saute
TAKES: 30 min. MAKES: 4 servings
Even the non-kale lovers gobble this up when I make it for dinner.
1/2 cup dried red lentils, rinsed and sorted
1/4 tsp. dried oregano
1/₈ tsp. pepper
11/4 cups vegetable broth
1/4 tsp. sea salt, divided
1 Tbsp. olive oil or grapeseed oil 16 cups chopped fresh kale (12 oz.) 1 can (14 oz.) waterpacked artichoke hearts, drained and chopped
3 garlic cloves, minced 1/2 tsp. Italian seasoning
2 Tbsp. grated Romano cheese 2 cups hot cooked brown or basmati rice
1. Place first four ingredients and
1/8 tsp. salt in a small saucepan; bring to a boil. Simmer, covered, until red lentils are tender and liquid is almost absorbed, 12-15 minutes. Set aside.
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. Serve lentils and kale mixture over rice.
PER SERVING 321 cal., 6g fat (2g sat. fat), 1mg chol., 661mg sod., 53g carb. (1g sugars, 5g fiber), 15g pro.