Polenta Lasagna with Kale and Lentils

Name: Polenta Lasagna with Kale and Lentils
Ingredients: 2 onions, chopped (2 cups); 1 red or green bell pepper, chopped (1 cup); 6 cloves garlic, minced; 1 teaspoon Italian seasoning; 2 cups oil-free low-sodium marinara sauce; 1 15-oz. can brown lentils, rinsed and drained; 2 cups coarsely torn stemmed kale; 2 tablespoons white wine vinegar; 1 tablespoon tomato paste; Freshly ground black pepper, to taste; 2 cups dry polenta; ¼ teaspoon baking soda; ¼ teaspoon sea salt; 6 to 8 fresh basil leaves, for garnish

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www.forksoverknives.com

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Servings: 6

Instructions

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Step 1

Heat a large skillet over medium-low. Add onion, bell pepper, garlic, and Italian seasoning. Cover and cook 10 to 15 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.

Step 2

Add 1 cup of the marinara, the lentils, kale, vinegar, tomato paste, and black pepper to skillet. Mix well and taste to adjust seasoning.

Step 3

Meanwhile, in a medium saucepan bring 8 cups water to boiling. Gradually whisk in polenta, baking soda, and salt. Reduce heat to low; cook about 20 minutes or until mixture is thick and creamy, stirring frequently.

Step 4

Preheat oven to 350°F. Evenly spread one-third of the polenta into a 2-qt. baking dish. Cover the saucepan so the remaining polenta doesn’t dry out. Spread half of the lentil mixture over the polenta in the baking dish. Top it with another one-third of the polenta. Repeat with the remaining lentil mixture and polenta, smoothing the polenta layer evenly.

Step 5

Bake, uncovered, 20 minutes. Just before serving, warm the remaining marinara and spread it over the top of the lasagna. Garnish with fresh basil.

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