CREAMY LENTILS WITH KALE ARTICHOKE SAUTE
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
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 321 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 661mg sodium, Carbohydrate 53g carbohydrate (1g sugars, Fiber 5g fiber), Protein 15g protein.
CREAMY LENTILS WITH KALE ARTICHOKE SAUTE
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
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 321 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 661mg sodium, Carbohydrate 53g carbohydrate (1g sugars, Fiber 5g fiber), Protein 15g protein.
QUICK AND HEALTHY LENTIL STEW WITH ARTICHOKES
I love this by itself in a big bowl on a cool night, but it also pairs well with chicken or meat for those who 'need' meat...
Provided by kelly in TO
Categories Stew
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.
GARLIC LENTILS WITH KALE
Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.
Provided by bolshevik
Categories Side Dish Beans and Peas
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.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 20.5 g, Fat 18.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 144.6 mg, Sugar 3.8 g
AMAZING LENTILS AND KALE
This is so easy and so good.
Provided by Angelatizzle
Categories Side Dish Beans and Peas
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.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 62.2 g, Fat 6.5 g, Fiber 20.1 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 1207.8 mg, Sugar 11.8 g
PASTA WITH LENTILS AND KALE
Categories Leafy Green Onion Pasta Sauté Vegetarian Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.
- While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.
- While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
- Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
- Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.
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