Seasonal Recipes

Lentils and Seasonal Greens with Coconut, Ginger and Crispy Green Garlic

 

Red Lentils & Winter Greens with Coconut, Ginger and Crispy Green Garlic

1 c. red lentils, soaked in hot water for 15-20 minutes
1 Tbs. fresh grated ginger
2-3 spring onions, thinly sliced
1 bunch seasonal greens, washed and torn into bite sized pieces
1 can unsweetened coconut milk
3 green garlic stems, whites only, sliced thin (you can also use shallot if you don’t have green garlic)
grapeseed oil for sauteeing and frying (coconut oil is also delicious for sauteeing greens)

 

Heat 1″ of grapeseed oil in a small skillet with sides. Fry garlic until lightly browned and crisp. Remove to paper towel or paper bag with a slotted spoon and set aside. Drain red lentils.  In a large skillet, heat 1 Tbs. coconut oil or grapeseed oil until shimmering.  Add ginger and spring onions and stir-fry briefly.  Add greens and saute until just wilted. Remove greens, ginger and onions to a bowl and set aside. Heat 1 Tbs. grapeseed oil in skillet. Add lentils and spread out in a shallow layer. Let them fry for a moment or two, then use a spatula to scrape and turn them. Spread out again and let them fry for a minute more until a golden crust begins to form. Scrape them up, toss, and add greens mixture to the skillet. Pour in coconut milk and stir until everything is heated through. Place in serving bowls and top with crispy fried garlic.