Lentils with Greens and Sun-Dried Tomatoes
Since my family loves lentils, I keep a few cans of organic canned lentils on hand to use when we want a meal with this nourishing legume in a hurry. If you prefer to cook your own, the dish will also come together in a snap if you have them cooked ahead of time. To make this dish a little fancier, try using beluga lentils. There diminutive, gleaming black lentils contrast attractively with the greens and dried tomatoes. Green or brown lentils will taste just as good, though they’re not as pretty. This is great served with Cauliflower Rice Pilaf, Quinoa with Cauliflower, Cranberries, and Nuts, or another grain dish, plus a simple salad.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cups cooked brown, green, or beluga lentils (see note)
or two 15-ounce cans, drained and rinsed
- 1/2 cup sliced sun-dried tomatoes,
- preferably moist but not oil-packed
- 3 medium tomatoes, diced
- 2 tablespoons lemon juice, or to taste
- 1 teaspoon ground cumin
- 1/4 cup minced fresh dill or parsley, or a combination, or more to taste
- 5 to 6 ounces baby kale, spinach, or arugula leaves
- Salt and freshly ground pepper to taste
Heat the oil in a deep skillet. Add the onion and sauté over medium heat until lightly browned.
Add the cooked lentils, dried and fresh tomatoes, lemon juice, and cumin. Bring to a simmer, then turn down the heat, cover, and cook for 5 minutes, or until the tomatoes have softened.
Stir in the fresh herb, then start adding the baby greens of your choice in batches, then allowing them to wilt before stirring in, until all are used.
Season with salt and pepper, then serve.
Note: To cook lentils from scratch for this dish, rinse 1 cup lentils and combine them in a medium saucepan with 3 cups water. Bring to a slow boil, then lower the heat, cover, and cook for 25 minutes, or until they are tender but not mushy. If any water remains, drain.