Lentils With Bitter Greens Recipes

LENTIL MINESTRONE WITH GREENS

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
• Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.

LENTILS DIAVOLO

Steps:

• Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the jalapeño, garlic, paprika, black pepper and red-pepper flakes and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 30 seconds.
• Add the lentils, and cover with 1 1/2 inches of water. Bring to a simmer over medium-high heat, then lower to a gentle simmer and cook until the lentils are soft and the water has mostly evaporated, 30 to 35 minutes. If they are looking dry at any point, add a little hot water. Season with the salt and serve.

LENTILS WITH BITTER GREENS

Steps:

• In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
• Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.