Tender lentils are tossed with wilted greens, fragrant garlic, fresh herbs, and a bright splash of lemon, creating a warm, wholesome salad that’s both hearty and refreshing.
Yield: |
4 servings as a side or appetizer |
Active Time: |
25 minutes |
Start to Finish: |
50 minutes |
For this recipe you’ll need:
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1 cup brown or green lentils
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1 bay leaf
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2 tablespoons extra virgin olive oil
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4 cloves garlic, minced
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1/2 teaspoon red chili flakes
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2 cups baby spinach, baby kale, or dandelion greens
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2 tablespoons fresh delicate herbs of your choice such as parsley, chives, mint, basil or cilantro
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Lemon juice, freshly squeezed, to taste
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Extra virgin olive oil to taste
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Salt and pepper to taste
Directions:
- To cook the lentils, place them in a saucepan and cover by about 2 inches of water. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook the lentils until they are tender, about 25 minutes. Drain, remove the bay leaf, and set aside.
- Heat a large sauté pan over low heat, and add the olive oil. Gently sauté the garlic and chili flakes until aromatic, 30 seconds to 1 minute.
- Stir in the greens of your choice, and cook until just wilted.
- Add the drained lentils to the pan, and cook until heated through. Remove from the heat, and add the fresh herbs.
- Season with lemon juice, olive oil, salt and pepper to taste.
- Serve warm.
