Dinner for 4

Creamy Lentils with Kale

Name: Creamy Lentils with Kale
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 cup dried red lentils; 1/4 tsp dried oregano; 1/8 tsp pepper; 5/8 cups vegetable broth; 1/4 tsp sea salt; 1 tbsp olive oil or grapeseed oil; 16 cups chopped fresh kale; 1 can (14 oz) water-packed artichoke hearts; 3 cloves garlic; 1/2 tsp italian seasoning; 2 tbsp grated romano cheese; 2 cups hot cooked brown or basmati rice

$13.29for 430 minServes 4

Red lentils simmer with broth, then join garlic, artichokes, kale, cheese, and rice for a warm skillet dinner.

Photo: tasteofhome.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Dried beans and lentils$0.11/oz typical	3.5 oz	$0.39Typical price
	Broth or stock$0.07/oz typical	5.25 oz	$0.36Typical price
	Kale$2.49 each typical	4	$9.96Typical price
	Garlic$0.75 each typical	0.25	$0.22Typical price
	Parmesan$0.55/oz typical	0.5 oz	$0.24Typical price
	Wild, basmati, jasmine, arborio rice$0.15/oz typical	13 oz	$1.95Typical price
Total for the servings shown		$13.29

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oilDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

Swaps

Swap Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices

30 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Family Dinners

Typical price

$3.32 per serving$13.29 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 cup dried red lentils
1/4 tsp dried oregano
1/8 tsp pepper
5/8 cups vegetable broth
1/4 tsp sea salt
1 tbsp olive oil or grapeseed oil
16 cups chopped fresh kale
1 can (14 oz) water-packed artichoke hearts
3 cloves garlic
1/2 tsp italian seasoning
2 tbsp grated romano cheese
2 cups hot cooked brown or basmati rice

Steps

Combine lentils, broth, oregano, salt, and pepper in a medium saucepan.
Bring the lentils to a boil, cover, and simmer for 18 to 20 minutes until tender.
Heat oil in a large skillet over medium heat, then cook garlic and drained artichokes for 3 minutes.
Add kale and Italian seasoning, and cook for 6 to 8 minutes until the kale softens.
Stir the lentils and Romano cheese into the skillet, then spoon the mixture over hot cooked rice.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.