Description
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.
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
Directions
- 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.
- 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.
- Serve lentils and kale mixture over rice.
