Creamy Lentil & Artichoke “Risotto”

Directions

1. In a large heavy bottomed pot, add lentils and vegetable stock and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes.
2. In a large rondeau, add artichoke hearts and sauté until they begin to brown and crisp slightly. Add onion and garlic and cook until onions are translucent and aromatic.
3. Deglaze the rondeau with wine and add coconut milk. Reduce heat to medium-low. Let the liquid reduce for 2 minutes, then add lentils and any remaining cooking liquid.
4. Cover pot and let cook for 5 minutes. Stir in kale and cheese and cook until creamy and kale is tender.
5. Taste and adjust seasoning as desired. Serve warm.