Braised Lentils with Mustard Greens

This simple dish combines earthy lentils, spicy mustard greens, sweet balsamic vinegar, and tangy goat cheese—what more could you want? I found a variation of this recipe on a recipe share website when I Googled “lentils and mustard greens,” and then I made a few tweaks.

  • 1 bunch Mustard greens
  • 3 cups vegetable broth
  • 1 cup Lentils
  • 1 scallion, diced
  • 1 14-ounce can diced tomatoes, drained
  • 2 Tablespoons Extra-virgin olive oil
  • 1 Tablespoon Balsamic vinegar
  • 1/4 teaspoon Freshly ground black pepper
  • 3 ounces crumbled low-fat goat cheese
  1. Cut off bottom 1/2 inch of the mustard greens. Then, with the bunch on its side, cut crosswise into strips, about an inch wide. Wash in cool water and drain.
  2. In a 4-quart pot, bring the vegetable broth to a boil. Add mustard greens, cover and allow to return to a boil as quickly as possible. Cook 7 minutes total, stirring once or twice to cook evenly. With a skimmer, remove greens to a colander to drain, saving the cooking liquid. Run cool water over greens to retain color.
  3. Add lentils and scallions to the remaining broth. Bring to a boil and lower heat to simmer. Cook 20 to 25 minutes or until just tender. Stir in diced tomatoes and cook 1-2 minutes, just until heated through. Drain off any remaining broth.
  4. Meanwhile, gently squeeze out some of the moisture from the mustard greens. Put in a mixing bowl. In a small bowl, mix olive oil, vinegar, and the black pepper.
  5. Add cooked lentils to the mustard greens. Pour dressing over and toss. Salt to taste. Sprinkle with goat cheese. Serve warm.
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