Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
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 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.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
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 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.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes. Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes. Season the lentil mixture with cayenne pepper, salt, and black pepper. Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.
Time 1h35m Yield 12 Number Of Ingredients 11 Steps:
Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes. Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low. Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour. Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.
More about “creamy lentils with kale artichoke saute recipes”
Time 35m Yield 2-3 serving(s) Number Of Ingredients 10 Steps:
Rinse lentils and drain. Place in a large pan with all the other ingredients except the kale and herbs. Add enough water to cover, bring to the boil, then lower the heat and simmer for 20 minutes. Remove from heat, mix in the kale leaves to warm through. Sprinkle on the herbs and serve.
