Ingredients

16 cups chopped fresh kale

1 can chopped and drained water-packed artichoke hearts

3 minced garlic cloves

Half a teaspoon Italian seasoning

2 tablespoons grated Romano cheese

2 cups hot coooked basmati rice

Half a cup of rinsed and sorted, dried red lentils

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1/4 cups vegetable broth

1/4 teaspoon sea salt, divided

1 tablespoon olive oil or grapeseed oil

Directions

Place lentils, oregano, pepper and vegetable broth and half of the salt in a small saucepan. Bring to a boil. Reduce heat; simmer for 12-15 minutes, covered, until lentils are tender and liquid is nearly absorbed. Remove from heat. Heat oil over medium heat in a stockpot. Add kale and remaining salt. Cook for 5 minutes, covered, until kale is wilted. Make sure to stir occasionally. Add Italian seasoning, artichoke hearts and garlic, cook and stir for 3 minutes. Remove from heat and stir in cheese. Serve lentils and kale mixture with basmati rice.