This is one of my favorite easy recipes in The Northwest Vegetarian Cookbook. Red lentils are the quickest-cooking legumes. For this recipe, I use any kind of kale I have on hand; if I don’t have kale, I’ll use collards, chard, or even spinach. But if you add spinach, add it at the end of cooking and let it cook until just wilted.
1 Tbs extra virgin olive oil
1 small onion, diced
1 fresh jalapeño, minced (or a dash of cayenne)
1 tsp culinary lavender, crushed
1 cup diced carrots
1 med – small potato, cut into small chunks
1 pear (or 1 sweet-tart unpeeled apple, cored and cut into small pieces
2 to 3 cloves garlic, minced
1/2 cup finely chopped kale, collards, chard, or spinach
1/2 cup red lentils
1 1/2 cups water
1 cup croutons
1. Heat a heavy skillet over medium heat. Add the oil, onion, jalapeño, lavender, and carrots.
2. Stir and cook until the onions are soft.
3. Blend in the potato and pear or apple, then cover and cook for 5 minutes.
4. Stir in the garlic, kale, lentils, and water.
5. Bring to a boil, then reduce the heat and simmer until the lentils are soft, about 25 minutes.
6. Season with salt to your taste.
7. Drizzle with a little vinegar, stir, and sprinkle the croutons on top.
Recipe courtesy of Debra Daniels-Zeller.