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Lavender Lentils

Lavender Lentils

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tbsps olive oil
3 cloves garlic chopped
1 red pepper flakes crushed; pinch of
2 cups lentils, beluga (small black lentils)
4 cups vegetable broth
1 bay leaf
1 tsp Herbes de Provence
1 tsp culinary lavender crushed
1 thyme spring fresh
salt and pepper to taste
1 bunch spinach or arugula; chopped into bite-sized pieces

Instructions

Heat olive oil over medium-high heat in a generous sauté pan. Add the chopped garlic and red pepper flakes. Stir and cook for about 3 minutes, until the garlic and peppers sizzle start to sizzle. Add the lentils. Stir them in to coat with oil.
Add herbs de Provence, lavender and thyme and stir. Pour in the vegetable broth and toss in the bay leaf.
Bring lentils to a full boil, then reduce heat to low and cover. Let lentils simmer for 30 minutes or until al dente with most of the liquid absorbed. Remove bay leaf.
Add the chopped greens by the handful and mix in gently until they start to wilt from the heat of the lentils.
Season generously with sea salt and pepper.