2 tablespoons olive oil
3 cloves garlic, chopped
1 pinch red pepper ﬂakes
2 cups dry beluga lentils (small black lentils)
4 cups vegetable broth
1 bay leaf
1 teaspoon herbs de Provence
1 teaspoon crushed culinary lavender
1 spring fresh thyme leaves
Sea salt and fresh ground pepper to taste
1 bunch spinach or arugula, chopped into bite-sized pieces
- Heat olive oil over medium-high heat in a generous sauté pan. Add the chopped garlic and red pepper ﬂakes. Stir and cook for about 3 minutes, until the garlic and peppers sizzle start to sizzle. Add the lentils. Stir them in to coat with oil.
- Add herbs de Provence, lavender and thyme and stir. Pour in the vegetable broth and toss in the bay leaf.
- Bring lentils to a full boil, then reduce heat to low and cover. Let lentils simmer for 30 minutes or until al dente with most of the liquid absorbed. Remove bay leaf.
- Add the chopped greens by the handful and mix in gently until they start to wilt from the heat of the lentils.
- Season generously with sea salt and pepper.