Lentils with greens

4 servings

25 minutes

Lentils with greens are a true embodiment of Mediterranean culinary simplicity and sophistication. For centuries, this dish has delighted the hearts of those who appreciate rich, natural flavors. Puy lentils, known for their dense texture and nutty aroma, create a harmony of tastes when paired with fresh vegetables and fragrant thyme. The preparation involves gentle boiling to preserve the tenderness of the lentils, while the addition of oil gives it an appetizing shine. Greens add a final touch of freshness, emphasizing the Mediterranean character of the dish. This nutritious and warming meal pairs perfectly with rye bread or a fresh salad, making it a versatile option for both a light dinner and a main course. The simplicity of preparation and rich flavor make it indispensable in the collection of healthy food enthusiasts.

Energy value per serving

• Calories: 257.5
• Proteins: 16.1g
• Fats: 2.1g
• Carbohydrates: 42.1g

Ingredients

• Puy lentils: 150 g
• Vegetables: 500 g
• Carrot: 2.5 pc
• Onion: 1 pc
• Leek: 1 pc
• Celery stalk: 1.5 pc
• Fresh thyme: 1 pc
• Shallots: 3 pc
• Green: 1 bunch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Rinse the lentils in a sieve with cold water, transfer to a pot, and cover with plenty of cold water. Bring to a boil, drain in a sieve, and rinse again with cold water.

   Required ingredients:

   • Puy lentils: 150 g

2. Put the lentils back in the rinsed pot, add half of the paired vegetables and 250 ml of cold water.

   Required ingredients:

   • Vegetables: 500 g

3. Peel 2 carrots and cut them in half, peel the onion, cut it lengthwise and then into quarters, chop the leek coarsely, remove the fibers from 1 celery and cut it in half.

   Required ingredients:

   • Carrot: 2.5 pieces
   • Onion: 1 piece
   • Leek: 1 piece
   • Celery stalk: 1.5 piece

4. Add vegetables and thyme to the lentils. Stir, cover with greaseproof paper, and bring to a boil. Reduce the heat and let it simmer gently for 5-8 minutes until the lentils are half cooked. Drain in a sieve, removing the vegetables and thyme.

   Required ingredients:

   • Vegetables: 500 g
   • Fresh thyme: 1 piece

5. Return the lentils to the rinsed pot and add the second half of the paired vegetables. Add finely chopped shallots, celery, and carrots, and bring to a boil over medium or high heat. Reduce the heat and let it simmer uncovered for about 10 minutes, until the liquid is exactly twice as much as the lentils.

   Required ingredients:

   • Shallots: 3 pieces
   • Celery stalk: 1.5 piece
   • Carrot: 2.5 pieces

6. Add as much oil as you like (a little at a time), mix until you get a shiny mixture. Add herbs, mix, season with salt and pepper. Serve immediately.

   Required ingredients:

   • Green: 1 bunch
   • Salt:  to taste
   • Ground black pepper:  to taste