Warm Savory Lentils

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Course: Main Dish

Author: Heather Nicholds

Get a good portion of greens and beans in one dish. We can always do with packing more greens in our diet, and they help in the digestion of lentils, which are full of protein, iron and calcium. Top this salad with a tangy sunflower seed crumble to bring life to the earthy lentils.

Ingredients

1 tsp coconut oil
1 onion, diced
1 clove fresh garlic
2 carrots, diced
2 stalks celery, diced
2 bay leaf
1 Tbsp fresh rosemary, or dried
1 cup lentils
2 cup water
1/4 cup coconut oil, or walnut, olive, or any other unrefined oil
1 tsp sea salt
2 cup chard, rinsed and chopped

Sunflower Seed Topping

1/2 cup sunflower seeds, ground
1/2 tsp sea salt
1 Tbsp nutritional yeast
1 Tbsp olive oil

Instructions

Heat a large pot to medium. Saute onion and garlic in olive oil until they are translucent.
Add the carrot and celery, and sauté until they’re slightly cooked. Don’t add any salt yet.
Stir in the lentils, bay leaf and rosemary, then add water into the pot and turn heat up to high to bring to a boil. Once the water is boiling, turn the heat down to a simmer and let the lentils cook for about 20-30 minutes, until they are soft but not falling apart.
While the lentils are cooking, make the sunflower seed crumble topping by grinding the seeds in a coffee grinder or blender, pouring them into a bowl and adding salt and nutritional yeast. Add just enough olive oil to bring the mixture together into a crumbly texture.
Once the lentils have cooked, drain any excess liquid and pick out the bay leaf and any large chunks of rosemary. Then stir in the coconut oil, salt, and chopped chard to the pot. Allow this to stay on the heat, on low, for about 10 minutes or until the chard is wilted.
Serve the lentils topped with a sprinkle of sunflower seed topping.

Nutrition