Recipes » Salads » Minted Lentils and Mustard Greens With Ginger
T. Colin Campbell Center for Nutrition Studies
Minted Lentils and Mustard Greens with Ginger


  • ½ cup dried brown lentils, rinsed
  • 1 bunch mustard greens, stems removed
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp fresh ginger, minced
  • 3 green onions, sliced
  • 2-3 tsp fresh lemon juice
  • 1 Tbsp fresh mint, chopped


  • 1. In a medium saucepan, simmer lentils in enough water to cover for 15-20 minutes, until tender. Meanwhile, place well-rinsed mustard greens in boiling water and simmer for 10 minutes. Drain greens in a colander and using the back of a large spoon, squeeze out excess water. Remove greens to a cutting board and chop finely. When tender, drain the lentils. Set both aside.
  • 2. Add tamari to sauté pan and heat on medium. Add ginger and green onions and cook for 1-2 minutes. Add cooked lentils and chopped greens and stir to coat. Remove from heat and sprinkle with mint and lemon juice.
  • 3. Serve immediately.

Cooking Tips

  • 1. This dish is also delicious made with kale.

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