Creamy Lentils with Kale Artichoke Saute

Creamy Lentils with Kale Artichoke Saute

1 servings
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

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 water-packed artichoke hearts

    drained and chopped, 14 ounces

  • 3 garlic cloves

    minced

  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons grated Romano cheese
  • 2 cups hot cooked brown or basmati rice

Directions

  1. 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. 2

    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.

  3. 3

    Serve lentils and kale mixture over rice.

Creamy Lentils with Kale Artichoke Saute

Creamy Lentils with Kale Artichoke Saute

3.8(5)1 servings

Similar Recipes

My Favorite Sauteed Kale

My Favorite Sauteed Kale

4 serving(s)
Marry Me Chickpea Soup with Kale

Marry Me Chickpea Soup with Kale

This creamy soup was inspired by Marry Me Chicken, a dish that features chicken and sun-dried tomatoes. We gave this dish a plant-based spin by swapping out the chicken for chickpeas and kale to create a cozy, warming meal perfect for cooler weather.

486 kcal
Creamy Potato Kale Soup

Creamy Potato Kale Soup

Treat yourself to this delicious Creamy Kale and Potato Soup ... it's total comfort food and so easy to make!

40 minutes6 servings
Kale Soup

Kale Soup

Filled with aromatic veggies and creamy white beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten-free.

50 minutes4 servings
Red Lentil Soup

Red Lentil Soup

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

4 servings
Lemon-Garlic Kale Salad

Lemon-Garlic Kale Salad

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Best Spinach and Artichoke Pasta Bake

Best Spinach and Artichoke Pasta Bake

Turn your favorite hot party dip into an irresistible (and easy!) weeknight pasta dish. This one-of-a-kind pasta recipe features your favorite creamy cheeses paired up with tender artichokes and earthy spinach twirled up in our spiral Fusilli pasta.

30 minutes4 servings
Kale and Roasted Vegetable Soup

Kale and Roasted Vegetable Soup

A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes, onions, and garlic.

115 minutes6 servings

Ratings & Reviews

0.0/ 5
Very Good

Based on 5 ratings

tasteofhome.com
3.8(5 reviews)
View original recipe

Rating Breakdown

About this Recipe

Looking for a satisfying, flavor-packed meatless meal that even skeptics will love? This Creamy Lentils with Kale Artichoke Saute delivers hearty comfort and deliciousness, proving vegetarian dishes can be truly irresistible.

Teri Rasey’s ingenious creation combines tender, creamy red lentils with a vibrant sauté of fresh kale and savory artichoke hearts. The magic lies in how the robust flavors of Italian seasoning and garlic beautifully meld with the kale, making it surprisingly palatable for everyone, even those who typically shy away from greens.

You'll be treated to a wonderfully comforting bowl, featuring earthy red lentils, seasoned with oregano and pepper, forming a rich base. Layered on top is a bright, savory medley of abundant chopped fresh kale and meaty artichoke hearts, infused with minced garlic and Italian seasoning. A sprinkle of Romano cheese adds a final touch of salty depth. Served over hot brown or basmati rice, this dish offers a delightful contrast of textures and a deeply satisfying, full-bodied flavor.

This versatile recipe allows for a few simple adjustments to suit your pantry or preference. You can choose between olive oil or grapeseed oil for the sauté, both providing a smooth base for the vegetables. For serving, pair the creamy lentils and vegetables with either brown rice or basmati rice to complete this wholesome meal. This recipe is naturally meatless, making it a great option for plant-forward eating.

Serve this hearty and flavorful dish as a complete meal for a cozy weeknight dinner or anytime you desire a substantial plant-based option. It’s perfect for adding more delicious vegetables to your diet.

Frequently Asked Questions