Late Summer Lentil Sauté
Late Summer Lentil Sauté
Lentils are a versatile legume that add texture and flavor to any dish that uses beans. Because of their size, they cook faster than larger beans like black or pinto and do not need to be soaked before cooking. If using dried, make sure that there are no rocks in the lentils, rinse until the water is clear, and cook in seasoned water or broth. For less cooking liquid, add just enough water or broth to cover the lentils when cooking and add more liquid as needed until they are tender.
Ingredients
- 3-4 turnips, peeled and diced, greens reserved
- 3-4 beets, peeled and diced, greens reserved
- 1 large onion, diced
- 2 cups lentils, cooked
- 1/2 tablespoon garlic powder or 2 cloves minced garlic
- 2 tablespoons cooking oil
- 2 tablespoons apple cider vinegar
- Salt & pepper to taste
- optional: red pepper flakes
Instructions
- If using dried lentils, cook according to package instructions. Reserve or drain any cooking liquid. Set aside.
- Heat the oil in a large pan on medium-low heat.
- Add the diced beets and turnips. Cook for about 5 minutes or until they begin to soften.
- Meanwhile, roll the beet greens and turnip greens into the shape of a straw, and cut into ribbons.
- Add the diced onion and garlic powder or minced garlic. Sauté the ingredients together until the vegetables are cooked. Season with salt and pepper to taste. Add the red pepper flakes if using.
- Once the vegetables are cooked, add the beet greens and turnip greens. Let wilt.
- Remove the pan from heat and stir in the lentils. If desired, add a pinch of red pepper flakes for a kick of heat.