Lentils With Bitter Greens
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
64
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Water1.5 tbsps
Extra-Virgin Olive Oil1 tbsp
Wine Vinegar (red-)2 tsps
Lemon Juice (fresh)1 medium
Belgian EndiveDirections:
1
In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain
2
Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature
3
Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils
4
Add feta and salt and coarsely ground black pepper to taste, tossing well
5
In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain
6
Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature
7
Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils
8
Add feta and salt and coarsely ground black pepper to taste, tossing well