Dark Greens Lentil Salad is my ultimate go-to dish for making lentils. You can really use any dark leafy green with this but I ♥ kale and rainbow chard the best. Therefore, this dish calls for both of these nutrient dense, calcium rich dark leafy greens.
Yields 4 servings
2 cups lentils (Green work best. Rinse well and drain to remove any debris)
4 cups filtered water
2 cups dark leafy greens (about 3 large leaves)
1/4 Red Bell Pepper
1 tbsp fresh basil (you can use cilantro or parsley)
1/4 cup balsamic
1 tbsp olive oil
1 tbsp olive oil or coconut oil for sauté
2 pinches salt and pepper or to taste
1. In a medium sauce pan, add water and lentils, bring to a boil. Reduce heat to low, cover and allow to simmer for 15 to 20 minutes or until water is absorbed and lentils are tender.
2. In the meantime, roughly chop dark greens, julienne the bell pepper and chiffonade the basil. In a pan, heat oil over medium heat and add dark greens to sauté. Cook very quickly just to soften the greens, about 3 to 5 minutes. Season with salt and pepper to taste.
3. In a bowl, add olive oil and balsamic. Whisk together to emulsify. Add bell pepper and basil and toss well. Add lentils and dark greens. Toss. Serve warm. Garnish with julienned red bell peppers.
I've served my Dark Greens Lentil Salad alongside my Apricot Quinoa Amaranth Timbale!! Enjoy!