Creamy Lentils with Kale Artichoke Saute

Name: Creamy Lentils with Kale Artichoke Saute
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 30 min.

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 26, 2022

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. —Teri Rasey, Cadillac, Michigan

Test Kitchen tips

Lentils don’t require soaking, but they should be rinsed and sifted through to look for stones before cooking.

Of all varieties, red lentils cook the fastest. Mainly because they’re split during processing.

Since they’re split, red red lentils break down while cooking and don’t hold their shape like brown lentils. The lentil mixture becomes almost like a sauce in this dish.

TEST KITCHEN APPROVED

Creamy Lentils with Kale Artichoke Saute

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Yield:4 servings

Prep:15 min

Cook:15 min

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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

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Directions

1
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.

2
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.
3
Serve lentils and kale mixture over rice.

Nutrition Facts

1 serving: 321 calories, 6g fat (2g saturated fat), 1mg cholesterol, 661mg sodium, 53g carbohydrate (1g sugars, 5g fiber), 15g protein.

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