Ingredients
1/2 cup dried red lentils, rinsed and sorted1/4 teaspoon dried oregano1/8 teaspoon pepper1-1/4 cups vegetable broth1/4 teaspoon sea salt, divided 1 tablespoon olive oil or grapeseed oil16 cups chopped fresh kale (about 12 ounces)1 can (14 ounces) water-packed artichoke hearts, drained and chopped3 garlic cloves, minced1/2 teaspoon Italian seasoning2 tablespoons grated Romano cheese2 cups hot cooked brown or basmati rice
Preparation
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.
