Winter greens with lentils and spice

Top up your nutrition on these cooler days with this tasty and fragrant dish.


Photo: Simon Lambert
Photo: Simon Lambert
Winter greens with lentils and spice

Serves 6-8

1 cup brown lentils
¼ cup coconut oil, olive oil or ghee
1 leek, washed well
1 onion, slice thinly
2 cloves garlic, crushed
¾ cup long grain rice
1 tsp ground cumin
1 tsp ground coriander
½ tsp allspice
1 small dried chilli or generous pinch cayenne
1 bay leaf
1 cinnamon stick
4 generous cups of greens (silverbeet, kale, cavolo nero, spinach)
1-2 tsp salt
cracked pepper

Soak the lentils in warm water with a teaspoon of lemon juice or apple cider vinegar and let soak for 30-60 minutes.

Meanwhile, cut the leek in half lengthways and wash well. Cut the leek into 3mm slices.

Heat the oil in heavy-based pot over medium heat.

Add the onions, leeks and garlic and sweat off for 5 minutes.

Add the rice and all the spices. Stir often as you want the spices to go fragrant and the rice to lightly toast.

Drain the soaked lentils and add to rice, cover with 1 litre of cold water. Cover and cook over low heat for 15 minutes.

Wash all the greens and drain. Lay the greens over the lentils and season with salt and cracked pepper. Cover once again and cook for a further 5 minutes.

Remove from the heat and let stand for 5 minutes. Mix the greens through the rice mixture.


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