Polenta Lasagna with Mushrooms and Kale - Forks Over Knives

Ingredients

• 2 onions, chopped (2 cups)
• 1 red or green bell pepper, chopped (1 cup)
• 6 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups oil-free low-sodium marinara sauce
• 1 15-oz. can brown lentils, rinsed and drained
• 2 cups coarsely torn stemmed kale
• 2 tablespoons white wine vinegar
• 1 tablespoon tomato paste
• Freshly ground black pepper, to taste
• 2 cups dry polenta
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• 6 to 8 fresh basil leaves, for garnish