Greens are extremely nutritious, and we should try to get some green leafy veggies every day. Lentils are filling with a mild nutty flavor. They tend to take on quite a bit of the flavor of whatever they are cooked with. This slightly exotic, refreshing and unique combination of flavors was developed by Roxanne B. Sukol, M.D., M.S.
Yield: 6 servings
2 tablespoons olive oil, divided
1 large onion, chopped
1/2 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
1. Heat 1 tablespoon olive oil in large saucepan over medium heat, add onion and salt; cook 4 min until soft and clear.
2. Stir in dry lentils, cook 1 minute. Add water, bring to a boil over high heat, turn heat to medium-low, cover, and simmer 15 minutes until lentils are tender.
3. Meanwhile, heat second tablespoon of olive oil in a large skillet over medium heat. Add collard greens, cook 10 min until wilted.
4. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; simmer 10 more minutes. Stir in lemon juice before serving
Nutrition Facts Per Serving: (1 cup) 150 calories, 40 calories from fat, 4.5 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 380 mg sodium, 20 g total carbohydrate, 6 g dietary fiber, 2 g sugars, 8 g protein
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*Note: the photo displayed is representational only and does not show this exact recipe.