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Lentils with Greens

Serves 4 Entree vegan, Vegetarian

Lentils with Greens

Lentils with Greens finds its place on Mediterranean tables with a nod to Greek and Levantine traditions, where olive oil flows generously and lemon waits eagerly on the side. This home-cooked dish speaks to the everyday rhythm of coastal living, bringing the flavors of the sea and garden into your kitchen with ease.

Expect a comforting blend of earthy lentils and tender greens, each mouthful brightened by the zing of lemon and the warmth of cumin. The dish is lush with olive oil and perfectly seasoned with fine sea salt, capturing the essence of simple yet deeply satisfying Mediterranean cooking.

Ingredients

  • 300 gbrown lentils
  • 300 gspinach or chard
  • 1onion
  • 60 mlextra virgin olive oil
  • 2 tbsplemon juice
  • 1 tspcumin
  • to tastefine sea salt

Method

  1. Rinse 300 g of brown lentils under cold water until the water runs clear. This removes any dust or debris and ensures they cook evenly. Set them aside to drain while you prepare the other ingredients.
  2. Peel and finely chop 1 onion. Wash 300 g of spinach or chard thoroughly to remove any grit, then roughly chop it. This preparation ensures that the greens will cook quickly and evenly later.
  3. In a large pot or deep pan, heat 60 ml of extra virgin olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes soft and translucent, releasing a sweet aroma. This should take about 5 to 7 minutes, allowing the onion to form the base of the dish.
  4. Add the rinsed lentils to the pot, stirring them into the onion and oil mixture to coat them well. Pour in enough water to cover the lentils by about 2 cm, then stir in 1 tsp of cumin. Bring the mixture to a gentle simmer, adjusting the heat as necessary to maintain this level. Cook until the lentils are tender, with a creamy texture but still holding their shape.
  5. Once the lentils are cooked, add the chopped spinach or chard to the pot. Stir the greens into the lentils, allowing them to wilt and integrate into the dish. This should take just a few minutes, and the greens will turn a vibrant green color as they cook.
  6. Season the dish with fine sea salt to taste, stirring well to distribute the seasoning evenly. Remove the pot from the heat and stir in 2 tbsp of lemon juice, which will brighten the flavors and add a fresh, tangy finish.
  7. Serve the Lentils with Greens warm, drizzling with a little extra virgin olive oil if desired. The dish should have a balanced flavor of earthy lentils, fresh greens, and a hint of citrus from the lemon.