Creamy Lentil & Artichoke “Risotto” – Lentils.org

Ingredients

• 3 cups (750 mL) whole red lentils, uncooked, rinsed
• 2 quarts (2 L) vegetable stock
• 3 cups (750 mL) marinated artichoke hearts, drained and roughly chopped
• 2 cups (500 mL) yellow onion, small dice
• ¼ cup (60 mL) garlic, minced
• 1 ½ cups (375 mL) Riesling white wine
• 1 ½ cups (375 mL) coconut milk
• 1 quart (1 L) lacinato kale leaves, roughly chopped
• 2 cups (500 mL) parmesan cheese, finely shredded