This is one of my favorite recipes; it’s quick, nutritious and very easy to alter to personal taste. It’s my go-to recipe for dinner in the Veggie Co-Op on nights when I need something that doesn’t require a lot of time, involvement or high stakes. Pretty much every ingredient can be switched out: for example, try adding oregano, cinnamon and mint instead of the spices listed below. Green lentils can easily be switched out for black lentils, however they will take longer to cook. This is a very easy recipe to scale up or down. Just halve it for a single serving with leftovers or multiple it twice or three times if serving more people. Leftovers-wise, it keeps very well and maintains its flavor over several days. It’s especially good the morning after with a fried egg or two on top.

Time: 30 to 45 minutes total.

Serves: 3-6

Ingredients:

• 1/2-3/4 teaspoon cumin
• 1/2-3/4 teaspoon coriander
• 1-2 hot chiles (optional)
• 3 cups green lentils
• 1 yellow onion
• 2-4 cloves of garlic
• 1/2-1 bunches of swiss chard or kale
• 1/2-3/4 teaspoon turmeric
• Salt and pepper to taste

Directions:

1. In a medium sized pot, boil six cups of water (double the amount of cups of lentils). Add lentils once the water is boiling. Check for readiness after ten minutes, they should be soft but not falling apart.
2. While the lentils cook, dice the onion and garlic. In a medium skillet, saute the onion in oil/butter of choice until it starts to acquire a golden color. Add the chopped garlic and spices and cook for two to three minutes, stirring frequently. If you like, you can chop and add some hot chiles (I prefer dried Thai chiles).
3. Wash and chop (it works best to roll the leaves into a tight cylinder and then chop them) your greens of choice, then in a separate skillet saute them in olive oil, stirring frequently (while they may overflow the skillet at first, they will reduce in size very quickly).
4. After 5 to 10 minutes, add the greens to the onions and mix, continue to cook on low heat.
5. When the lentils are done, drain and mix with the onion-chard mixture. Cook on low heat for another minute or two. Add salt and pepper to taste.