theregalrenegade Posted August 9, 2011 Share Posted August 9, 2011 Lebanese Red Lentil and Green Collard Stew Ingredients 3 tablespoons olive oil 1/2 onion, chopped 1 tablespoon salt 1 cup dry red lentils, rinsed and drained 4 cups water (a couple more if you want it thin) 1 bunch collard greens - rinsed, stemmed and thinly sliced (feel free to add a cup of diced zucchini if you wish) 1 tablespoon ground cumin 1 teaspoon ground cinnamon 2 tablespoons minced garlic Lemon juice to tasteDirections 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, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15-20 minutes. (Eat a couple to test) Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 5-10 more minutes. Add lemon juice to each serving as needed. (It really finishes off the dish!) I usually put this over quinoa, or couscous. It makes a great, hearty meal and the leftovers keep forever. As a vegetarian I'm always looking for unique meals to add to my collection. I found this on allrecipes dot com and it's one of my favorites. Link to comment Share on other sites More sharing options...
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