For a heartier dish (not vegetarian), feel free to add some chopped ham to the pan along with the onions or garnish the finished dish with some smoky cooked crumbled bacon. Diced carrots can be added to the lentils as well.
What You'll Need
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium sweet potato, peeled and diced, about 1 1/2 cups
2 cloves garlic, minced
10 to 12 ounces frozen mixed greens or chopped kale
1 cup red lentils
1 large bay leaf
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground cayenne pepper
4 cups vegetable broth (or chicken broth)
How to Make It
In a medium saucepan or Dutch oven over medium heat, heat the olive oil.
Add the chopped onion and diced sweet potato to the pan and cook until the onion is softened, about 5 minutes.
Add the minced garlic and cook for 1 minute longer.
Stir in the mixed greens or chopped kale, lentils, bay leaf, thyme, cayenne pepper, and the vegetable broth or chicken broth. Bring to a boil. Reduce the heat to low, cover, and simmer for about 25 to 35 minutes, or until the lentils are tender but not overcooked and mushy.
Add salt, to taste.
Serves 4.
Serve with a tossed salad for a satisfying family meal.
Tips and Variations
Add diced ham or diced smoked sausage to the dish along with the onions.
