Polenta Lasagna with Mushrooms and Kale

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

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

Directions at forksoverknives.com

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