Creamy Lentils with Kale Ar­ti­choke Saute

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Teri Rasey, Cadil­lac, MI

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.