Creamy Lentils with Kale Artichoke Saute Recipe: How to Make It

Ingredients

• 1/2 cup dried red lentils, rinsed and sorted
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1-1/4 cups vegetable broth
• 1/4 teaspoon sea salt, divided
• 1 tablespoon olive oil or grapeseed oil
• 16 cups chopped fresh kale (about 12 ounces)
• 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
• 3 garlic cloves, minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons grated Romano cheese
• 2 cups hot cooked brown or basmati rice