Creamy Lentils With Kale Artichoke Saute Recipe

Cooking Directions

• STEP 1.Rinse the lentils under cold water and drain well.
• STEP 2.In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
• STEP 3.Add the lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20-25 minutes.
• STEP 4.Meanwhile, heat olive oil in a separate pan and sauté the kale and artichokes until tender.
• STEP 5.Once the lentils are cooked, stir in the sautéed kale and artichokes. Season with salt and pepper to taste.
• STEP 6.Serve the creamy lentils with kale artichoke sauté hot, garnished with fresh herbs if desired.

Cooking Tips

• You can use either green or brown lentils for this recipe.
• If you prefer a thicker consistency, you can blend a portion of the cooked lentils before adding the sautéed kale and artichokes.
• Feel free to add other vegetables like bell peppers or mushrooms to the sauté for extra flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lentils and sautéed vegetables in a pan over medium heat until warmed through.
• Serve the creamy lentils with kale artichoke sauté as a main dish or as a side with grilled chicken or fish.