Lentils with Greens
Simple, elegant and earthy, this lentil stew is warming and comforting on the coldest of winter days. It’s easy to make, loaded with nutrients and the greens add a freshness that prevents the stew getting heavy.
Makes 4 to 5 servings
2 teaspoons extra-virgin olive oil
2 cloves fresh garlic, crushed
1 red onion, cut into small dice
2 stalks celery, cut into small dice
1 medium carrot, cut into small dice
1 roasted red bell pepper, cut into small dice
1 cup green or brown lentils, rinsed well
3 cups spring or filtered water
1 bay leaf
1 small bunch escarole, broccoli rabe or kale, rinsed very well, hand shredded into bite-size pieces
Place oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until translucent, about 3 minutes. Stir in celery and a pinch of salt and sauté for 1 minute. Stir in carrot and a pinch of salt and sauté for 1 minute. Stir in bell pepper and a pinch of salt and sauté for 1 minute. Add lentils, water and bay leaf and bring to a boil. Cover and reduce heat to low. Cook until lentils are soft and all the water has been absorbed, about 45 minutes. Season with 1 teaspoon salt; stir in greens and cook, covered, until they are tender and wilted, about 4 minutes. Stir well to combine and transfer to a serving bowl.