nutritional information

Per Serving (1 cup lentils, 1/2 cup greens, and 1 Tbs. vinaigrette):

  • 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
Vegan Gluten-Free

Red Lentils with Mixed Greens

Serves 4

30 minutes or fewer

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

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.

June 2013 p.32

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comments

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

Joann - 2014-08-05 01:45:59

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.

Tim - 2013-11-21 21:12:38

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.

Marisa Martin-Vegue - 2013-07-10 03:40:41

This is outstanding! Absolutely delicious!

Sandie - 2013-06-06 16:53:52