Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • Heat a large skillet over medium-low. Add onion, bell pepper, garlic, and Italian seasoning. Cover and cook 10 to 15 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  • Add 1 cup of the marinara, the lentils, kale, vinegar, tomato paste, and black pepper to skillet. Mix well and taste to adjust seasoning.
  • Meanwhile, in a medium saucepan bring 8 cups water to boiling. Gradually whisk in polenta, baking soda, and salt. Reduce heat to low; cook about 20 minutes or until mixture is thick and creamy, stirring frequently.
  • Preheat oven to 350°F. Evenly spread one-third of the polenta into a 2-qt. baking dish. Cover the saucepan so the remaining polenta doesn’t dry out. Spread half of the lentil mixture over the polenta in the baking dish. Top it with another one-third of the polenta. Repeat with the remaining lentil mixture and polenta, smoothing the polenta layer evenly.
  • Bake, uncovered, 20 minutes. Just before serving, warm the remaining marinara and spread it over the top of the lasagna. Garnish with fresh basil.