Rating
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Active time
10 minutes
Total time
40 minutes
Yield
6 Servings
Nutritioni
Ingredients

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

Instructions
  1. 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.
  2. Add herbs de Provence, lavender and thyme and stir. Pour in the vegetable broth and toss in the bay leaf. 
  3. 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.
  4. Add the chopped greens by the handful and mix in gently until they start to wilt from the heat of the lentils. 
  5. Season generously with sea salt and pepper.

Recipe developed by Ellen Kanner, for the American Pulse Association. Photo: American Pulse Association.


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