Recipes
Recipes
Course: Side
INGREDIENTS
Lentils
- 2 cups cooked lentils (you can cook them in stock for more flavor)
- 2 Tablespoons Taggiasca Olive Oil [Buy Now]
- 2 cups organic white onion, peeled and thinly sliced
- 1 cup chopped organic celery
- 1 cup chopped organic carrot
- 1 Tablespoon spice blend of your choice
- 3/4 cup vegetable or chicken stock
- 1" knob fresh ginger, peeled and grated
- 1 Tablespoon Lemon Balsamic Vinegar [Buy Now]
- 1 teaspoon freshly squeezed ginger juice
- freshly ground salt
- freshly ground pepper
Greens
- 2 bunches organic rainbow chard
- 2 Tablespoons Taggiasca Olive Oil [Buy Now]
- 2 shallots, peeled and thinly sliced
- 1 teaspoon spice blend of your choice
- 1 Tablespoon Lemon Balsamic Vinegar [Buy Now]
Serving
- preserved lemon rind, thinly sliced
- cooked rice
PROCEDURE
LENTILS
In a large, flat-bottom pan, heat olive oil. Add the onions and cook until they are translucent and beginning to caramelize. Add in the celery and carrots and cook for 5 to 6 minutes. Pour in the stock. Sprinkle in the spice blend; stir in the grated ginger. Fold in the cooked lentil and simmer until the liquid is completely absorbed. Stir in the Lemon Balsamic Vinegar and ginger juice and remove from the heat. Season to taste with salt and pepper.
GREENS
Rinse and dry the greens and trim off the bottom. Thinly slice the stems and chiffonade the leaves.
In a large, flat-bottom pan over medium heat, heat olive oil. Add the shallots and spice blend. Cook until the shallots begin to soften, approximately 2 to 3 minutes. Add the chard stems and cook until they begin to soften, approximately 4 to 5 minutes. Add in the leaves and cook until wilted and tender, approximately another 5 minutes. Remove the pan from the heat and stir in the Lemon Balsamic Vinegar.
TO SERVE
Place cooked brown rice on an individual serving plate. Top the rice with greens. Spoon lentils over the greens. Garnish with preserved lemon slices. Serve immediately.