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. &mdash;Teri Rasey, Cadillac, Michigan

Creamy Lentils with Kale Artichoke Saute

red lentils,

oregano

pepper

vegetable broth

sea salt, divided

olive oil oil

kale (about 12 ounces)

(14 ounces) water-packed artichoke hearts, drained and chopped

garlic cloves,

Italian seasoning

grated Romano cheese

hot cooked brown or basmati rice

My husband was very skeptical about dinner when I told him what I was making, but he ended up loving this.  It's a great vegetarian main course...filling, with lots of flavor, protein, and veggies.

We really wanted to “like” this but couldn’t get past the smell. It was a big waste of time and ingredients.

I really enjoyed the simplicity of this meal. It had flavor Yet wasn’t heavy. I might add a little curry powder to the lentils next time just to spice them up a little. Will be adding this to my archive.

Definitely not enough spice and would not serve 4 people who are hungry. Try this instead. Always taste and adjust accordingly. Recipes are suggestions; not dogmas. My recipe comfortably served 3.  2 cups of brown rice  3/4 cup dried red lentils, rinsed   1/4 teaspoon dried oregano  1/8 teaspoon basil    1/8 teaspoon cumin   1/8 teaspoon paprika   1/4 teaspoon black pepper   1/4 teaspoon salt  1.875 cups of vegetable broth   1 tbsp of olive oil   2 bunches of chopped kale   1/2 small, yellow onion , chopped  1 12oz jar of water packed artichoke hearts   4 large garlic cloves, minced   1 lemon wedge and some more of the aforementioned spices   Romano cheese, shaved (to taste)   1.5 cups of brown rice   1. Start cooking rice  2. Place first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender and liquid is almost absorbed, 15-17 minutes. Remove from heat. 3. In a 6-qt. stockpot, heat oil over medium heat. Add half of the minced garlic and the onion. Cook until onion is translucent 3-5 mins. Add kale and salt; stir kale around then add a splash of vegetable broth; cover until kale is wilted, 4-5 minutes, stirring occasionally. Add artichoke hearts, the remaining garlic, some italian seasoning (don’t be afraid to taste and add whatever suits your fancy. I used a good portion of oregano, basil, herbs du Provence, and some extra salt), squeeze about 1/6 of a lemon into the mixture ; cook and stir 3 minutes. Remove from heat; “stir in cheese” ( I added the shaved cheese after)  4. Serve lentils and Kale mixture over the brown rice. Shave cheese and enjoy!

creamy lentils with kale artichoke saute

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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