Cooked - Creamy Lentils With Kale Artichoke Saute

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Home Pricing Community My Recipes

Creamy Lentils With Kale Artichoke Saute

4.0

½ cup dried red lentils, rinsed and sorted

¼ teaspoon dried oregano

⅛ teaspoon pepper

1-¼ cups vegetable broth

¼ 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

½ teaspoon Italian seasoning

2 tablespoons grated Romano cheese

2 cups hot cooked brown or basmati rice

Place first 4 ingredients and ⅛ 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 ⅛ 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.
Serve lentils and kale mixture over rice.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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