Minted Lentils and Mustard Greens With Ginger
By Stacy Perry
A quick and easy meal with fresh greens. Perfect during the busy work week and tastes even better the next day for lunch!
Gluten Free
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 servings
What You'll Need
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
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How to Make It
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
This dish is also delicious made with kale.
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