Lentils and Greens

I was inspired by a Jamie Oliver recipe tonight. Very simple ingredients and even easier to cook. It took about 30 minutes. This is my adaptation to the original recipe:

1. Peel and roughly chop two of each: carrots, garlic, onion (I also added a turnip). Saute for about 10 minutes in a soup pot with the lid askew. Meanwhile heat 1 ¾ cups of stock in a separate pot.
2. Thinly slice 1″ ginger and a spicy pepper (Jalapeño for example), and halve 10 cherry/grape tomatoes. Add to the pot with 2 cups of red lentils. Add the hot stock, bring to a boil then reduce to a simmer. Cover and cook 10 minutes.
3. Add 6 cups of washed and sliced greens (beet tops, chard, spinach). Cover and steam for 1-2 minutes.
4. Puree.

Serving recommendation (optional): Top with greek yogurt and crumbled parma ham.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.