This is a recipe to freeze into portions for days when you don’t want to cook (minus the greens). Cook this in a large heavy-bottomed pot Dutch oven like a Le Creuset. This is even more delicious the next day and the day after. Feel free to add greens like kale, Swiss chard, spinach, and arugula. Note: Bay leaves are sharp, so make sure to remove them before serving.
One-Pot Creamy Black Lentils and Greens
SERVES 6–8
INGREDIENTS
1 Tbsp. apple cider vinegar
2 cups black lentils (French lentils also work)
1 Tbsp. olive oil
1 medium onion, medium diced, about 1 cup
2 medium carrots, medium diced, about 2 cups
2 ribs of celery, medium diced, about 2 cups
1 garlic clove, smashed
1 tsp. dried oregano
1 bay leaf
4 cups beef, chicken, or veggie broth
1 bunch kale, chopped into bite-size pieces
1 15-ounce can full fat coconut milk
1/4 tsp. fine sea salt, divided
5–7 cranks of freshly ground pepper
Fresh lemon juice, garnish
INSTRUCTIONS:
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Soak the lentils in four cups of cold filtered water with the apple cider vinegar for one hour, drain, and rinse.
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Add 2 Tbsp. of olive oil to the pan and cook the onions, carrots, celery, and garlic for three to five minutes on medium-high heat, season with 1/8 tsp. salt and 2-3 cranks of fresh ground pepper.
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Add the lentils, oregano, bay leaves, and bone broth and cook for 30 to 40 minutes, stirring occasionally. Add water or more broth as necessary to keep the lentils covered in liquid.
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Once lentils are tender, stir in the coconut milk and kale and cover for three to five minutes until bright green and wilted, season with 1/8 tsp. salt and 2-3 cranks of fresh ground pepper.
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Serve with a drizzle of olive oil and a squeeze of lemon juice.
FAMILY NOTE: Serve with rice, roasted sweet potatoes, spaghetti squash, or with crusty bread.
NOTE: Soaking helps with the phytic acid that naturally occurs in the lentils. Black lentils are super flavorful and have thicker skin than brown lentils. Think of them as a hybrid between French lentils and brown lentils. They will retain their shape and texture after about 30 minutes of cooking. If you cook them longer, they will start to fall apart and be smoother in texture like brown lentils. Cook to your preference.
Recipe developed for SWW by Carla Contreras
