Red Lentils with Mixed Greens Recipe

Name: Red Lentils with Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium vegetable broth; 1 cup dried red lentils, rinsed and drained; 1/4 cup diced yellow onion; 1 sprig fresh rosemary; 6 Tbs. plus 1 tsp. olive oil, divided; 1/4 cup thinly sliced yellow onion; 1 lb. baby bok choy (4 heads) thinly sliced, stems and leaves separated; 1 lb. mustard greens, stems removed, chopped (8 cups); 2 Tbs. grated fresh ginger; 2 Tbs. red wine vinegar; 1/2 tsp. Dijon mustard

Servings: persons

2 cups low-sodium vegetable broth
1 cup dried red lentils, rinsed and drained
1/4 cup diced yellow onion
1 sprig fresh rosemary
6 Tbs. plus 1 tsp. olive oil, divided
1/4 cup thinly sliced yellow onion
1 lb. baby bok choy (4 heads) thinly sliced, stems and leaves separated
1 lb. mustard greens, stems removed, chopped (8 cups)
2 Tbs. grated fresh ginger
2 Tbs. red wine vinegar
1/2 tsp. Dijon mustard

1
Bring broth, lentils, diced onion, and rosemary to a boil in saucepan.
2
Reduce heat to medium-low, and cook 15 to 20 minutes, or until lentils are tender.
3
Drain.
4
Heat 1 tsp.
5
olive oil in wok or large skillet over medium-high heat.
6
Add thinly sliced onion, and saute 5 minutes, or until translucent.
7
Add bok choy stems, and saute 2 minutes.
8
Add bok choy leaves and mustard greens, and saute 3 to 4 minutes, or until wilted.
9
Stir in ginger, and cook 30 seconds, or until fragrant.
10
Combine remaining 6 Tbs.
11
oil with vinegar and mustard; whisk well.
12
Divide lentils among 4 serving plates, top lentils with 1/2 cup vegetables, and drizzle each serving with 1 Tbs.
13
vinaigrette.
14
Serve remaining 1/4 cup vinaigrette on the side, if desired, or reserve for future use.

1527

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups low-sodium vegetable broth, 1 cup dried red lentils, rinsed and drained, 1/4 cup diced yellow onion, 1 sprig fresh rosemary, and more.

Yes, Red Lentils with Mixed Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentils with Mixed Greens

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