Layered Polenta Lentil Casserole (Vegan/Vegetarian)

• 2 cups dry polenta
• 1/4 tsp. baking soda
• 1 tsp. salt
• 3 cups reduced sodium vegetable broth
• 1 cup uncooked sprouted lentils
• 2 cups chopped red onion
• 1 large green bell pepper, chopped
• 2 tbsp. chopped garlic
• 1 tsp. Italian seasoning
• salt & freshly ground black pepper
• olive oil spray
• 1 - 24 oz. bottle Rao's arrabbiata sauce, divided
• 2 cups kale, stems removed and chopped
• 2 tbsp. white wine vinegar
• 1 tbsp. tomato paste
• 1.5 oz. grated vegan parmesan cheese

First, add 8 cups of water to a medium saucepan and bring to a boil.  Gradually whisk in polenta, baking soda and salt.  Reduce heat to low and cook for about 20 minutes, whisking frequently, until mixture is thick and creamy.  Remove from heat and cover until ready to assemble.

Bring 3 cups reduced sodium vegetable broth to a boil in a medium pot.  Stir in 1 cup of lentils.  Cover the pot, reduce heat to a simmer, and let simmer for 5 minutes. Remove from the heat and let stand, covered, for 2 minutes.  Drain any excess broth. Return to pan and keep covered until ready to use.

Meanwhile, heat a large skillet over medium heat.  Spray with olive oil cooking spray and add the onion, bell pepper and garlic.  Sprinkle the Italian seasoning over the veggies and season with salt and freshly ground black pepper. Cook until softened, about 5 minutes.  Once lentils are cooked, add them to the veggie mixture along with 1 & 1/2 cups of sauce, the kale, vinegar and tomato paste.  Mix well and allow to stay on low heat, stirring occasionally, until ready to assemble.

Preheat oven to 350F.  Spray a 11x7 baking dish with olive oil spray.

Evenly spread 1/3 of the polenta into the baking dish.  Spread 1/2 of the veggie, lentil mixture over the top. Top it with 1/3 of the polenta.  Repeat with the remaining veggie, lentil mixture and remaining polenta.  Pop it into the oven and bake for 20 minutes.

Pull the casserole out of the oven and spoon the remaining 3/4 cup of sauce over the top.  Sprinkle the vegan parmesan cheese on top and pop it back into the oven, to warm the sauce and cheese, about 5 minutes. 

Let sit for 5 minutes before digging in.  Enjoy!