Lentils and Greens
I make some variation of these lentils and greens for lunch quite often. It’s a truly quick and low maintenance meal that always leaves me feeling satiated and accomplished for making lunch at home. Don’t miss the intuitive cooking takeaways below, where I make a ton of suggestions on customizing this ‘recipe.’
Lentils and Greens
serves 2-4
1 cup French lentils or black/Beluga lentils
sea salt
3-4 bay leaves (optional)
1 small bunch kale, chard, or collard greens, stemmed and torn
1/2 red onion, thinly sliced
2-3 teaspoons red wine vinegar, white wine vinegar, or apple cider vinegar, plus more for the onions
freshly ground black pepper or chile flakes
olive oil
big handful parsley, dill, or green onion, chopped
Add the lentils to a medium pot, and cover them with plenty of water. Add a generous pinch of salt and the bay leaves, if using. Cover the pot and bring to a simmer. Simmer for 20-25 minutes, or until the lentils are cooked through but not mushy, start checking at 15 minutes. If using tough, heary kale or collard greens, add them to the pot right as the water starts simmering, and let the greens cook with the lentils. If using chard or a more tender type of kale, add it in at the last 10 minutes of the lentil cooking time.
While the lentils are cooking, add the onion to a small bowl. Add enough vinegar to lightly coat the onions, mixing it in. Let the onions sit until ready to serve.
Strain the lentils and greens once done cooking and add to a large bowl. Add black pepper or chile flakes to taste. Add enough olive oil to coat the lentils and greens. Add the vinegar, starting with 2 teaspoons and adding more of needed. Add the herbs and stir to incorporate. Taste for salt, pepper, and acidity, adjusting if needed. Serve the lentils topped with the quick pickled onions, as is or with a side of roasted/steamed vegetables, toast or garlic bread, rice or other grains.
Intuitive Cooking Takeaways
This is another blank slate ‘recipe’ that can be tailored endlessly to your needs. Try using lemon or lime juice in place of the vinegar and play around with the herbs. If you don’t have hearty greens but have something more tender like spinach, wilt it in at the very end. Add Dijon mustard to make vinaigrette. Try making quick pickled shallot or radishes in place of the red onion. Top the lentils with toasted nuts or seeds.