Description
This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It’s healthy and yummy!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon salt
- 1 cup dry red lentils, rinsed and drained
- 6 cups water
- 2 tablespoons olive oil
- 1 bunch collard greens – rinsed, stemmed and thinly sliced
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons minced garlic
- ⅓ cup lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and salt; cook until softened and translucent
- about 4 minutes. Stir in lentils and cook for 1 minute. Pour in water
- increase the heat to high
- and bring to a boil. Reduce the heat to medium-low
- cover
- and simmer until lentils are tender
- about 15 minutes.
- While the lentils are cooking
- heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted
- about 10 minutes.
- When lentils are tender
- stir in collard greens
- garlic
- cumin
- and cinnamon; simmer for 10 minutes.
- Stir in lemon juice before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4