Creamy Lentils with Kale Artichoke Saute

tarif detay

Creamy Lentils with Kale Artichoke Saute



16 cups chopped fresh kale

1 can chopped and drained water-packed artichoke hearts

3 minced garlic cloves

Half a teaspoon Italian seasoning

2 tablespoons grated Romano cheese

2 cups hot coooked basmati rice

Half a cup of rinsed and sorted, dried red lentils

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1/4 cups vegetable broth

1/4 teaspoon sea salt, divided

1 tablespoon olive oil or grapeseed oil




Place lentils, oregano, pepper and vegetable broth and half of the salt in a small saucepan. Bring to a boil. Reduce heat; simmer for 12-15 minutes, covered, until lentils are tender and liquid is nearly absorbed. Remove from heat. Heat oil over medium heat in a stockpot. Add kale and remaining salt. Cook for 5 minutes, covered, until kale is wilted. Make sure to stir occasionally. Add Italian seasoning, artichoke hearts and garlic, cook and stir for 3 minutes. Remove from heat and stir in cheese. Serve lentils and kale mixture with basmati rice.

Cookies Warning

Our website uses cookies and other technologies to help us and our partners remember you and understand how you use our website. You can access our Cookie Confirmation Tool to see a complete list of these technologies and let us know if they can be used on your device. If you continue touring this website, this means that you consent to the use of cookies and other related Technologies.