Author Notes: This recipe is my go-to, particularly when I need a satisfying lunch and think there's nothing in the house to eat. It combines a lot of staples I always have on hand (lentils, carrots, potatoes, onions) and is a great way to enjoy greens. You could look at it as a vegetarian version of Southern greens but with lentils, carrots, and potatoes. —Tiffany Mayer
cup dried brown lentils (pardina or du puy)
tablespoons olive oil
small onion (4.5 to 5 ounces)
cloves garlic, minced
cups vegetable broth
ounces potatoes, diced, skins on
ounces carrots, peeled and diced
bunch kale/ collards / kohlrabi greens, de-stemmed and chopped
drops liquid smoke
salt and pepper to taste
grated Romano cheese
- Cook the lentils (about 20 min) and set aside. The key is to use brown or green lentils, which will hold their shape.
- In a heavy-bottomed pot, warm oil over medium-high heat. Add onion and garlic and stir until translucent (about 5 minutes)
- Add vegetable broth, carrots and potatoes. Bring to a boil and then simmer until vegetables are tender (about 15-20 minutes)
- Add lentils and let simmer another two minutes.
- Add greens and cook until wilted, about 3 minutes for hardy greens like kale, collards or kohlrabi greens. The key is to not overcook them so they become an unappetizing shade of fatigue green. You want them tender but not slimy or gross.
- Stir in liquid smoke.
- Add salt and pepper to taste.
- Ladle into warm bowls and sprinkle with Romano.
- This recipe was entered in the contest for Your Best Recipe with Beans