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Dairy-Free

Red Lentils with Mixed Greens

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

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

Servings
4

Ingredients

  • 2 cups low-sodium vegetable broth
  • 1 cup dried red lentils, rinsed and drained
  • 1/4 cup diced yellow onion
  • 1 sprig fresh rosemary
  • 6 Tbs. plus 1 tsp. olive oil, divided
  • 1/4 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
  • 1/2 tsp. Dijon mustard

Preparation

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
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 11 g
  • Protein Content 17 g
  • Saturated Fat Content 2 g
  • Sodium Content 146 mg
  • Sugar Content 4 g