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Red Lentils with Mixed Greens

Red lentils infused with onions and rosemary provide a creamy base for crisp-tender greens.

Ingredients: 

Ingredients: 

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2 cups low-sodium vegetable broth
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1 cup dried red lentils, rinsed and drained
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¼ cup diced yellow onion
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1 sprig fresh rosemary
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6 Tbs. plus 1 tsp. olive oil, divided
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¼ cup thinly sliced yellow onion
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1 lb. baby bok choy (4 heads) thinly sliced, stems and leaves separated
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1 lb. mustard greens, stems removed, chopped (8 cups)
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2 Tbs. grated fresh ginger
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2 Tbs. red wine vinegar
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½ tsp. Dijon mustard

Instructions: 

1. Bring broth, lentils, diced onion, and rosemary to a boil in saucepan. Reduce heat to medium-low, and cook 15 to 20 minutes, or until lentils are tender. Drain.

2. Heat 1 tsp. olive oil in wok or large skillet over medium-high heat. Add thinly sliced onion, and sauté 5 minutes, or until translucent. Add bok choy stems, and sauté 2 minutes. Add bok choy leaves and mustard greens, and sauté 3 to 4 minutes, or until wilted. Stir in ginger, and cook 30 seconds, or until fragrant.

3. Combine remaining 6 Tbs. oil with vinegar and mustard; whisk well.

4. Divide lentils among 4 serving plates, top lentils with 1/2 cup vegetables, and drizzle each serving with 1 Tbs. vinaigrette. Serve remaining 1/4 cup vinaigrette on the side, if desired, or reserve for future use.

Nutrition Information: 

Calories: 
316
Protein: 
17 g
Total Fat: 
13 g
Saturated Fat: 
2 g
Carbohydrates: 
36 g
Cholesterol: 
0 mg
Sodium: 
146 mg
Fiber: 
11 g
Sugar: 
4 g
Yield: 
Serves 4

Comments on this Recipe

This is outstanding! Absolutely delicious!

Phenomenal! Really impressive depth of flavor. My lentils needed a lot less time to cook, but it was great even as lentil mash. :) For the vinaigrette I just halved the amounts (3 Tb. oil and 1 Tb. vinegar) so I could pour it all in without having to save leftovers. Didn't have mustard greens so used kale instead, but looking forward to trying this again with different greens.

This is delicious! Bravo. I had not cooked the lentils in this way before and loved it. I kept the strained water from the lentils and used as a base for vegetable soup, worked wonders.

Fabulous flavor...agree with every comment! Try this!!