ONE-PAN LENTIL, GREENS AND LEMON BOWL

1 cup dry brown or green lentils, rinsed

3 cups water or low sodium vegetable broth

1 small yellow onion, diced

I cup chopped broccoli

1 cup chopped mushrooms

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 large bunch greens (kale, chard, collards, etc), stems removed and chopped

Zest and juice of one lemon

Black pepper to taste

Optional: chopped parsley or cilantro

INSTRUCTIONS:

Add lentils and liquid to a pot and bring to a gentle boil. Reduce heat and simmer until lentils are tender, about 20 to 25 minutes. Most of the liquid should be absorbed, but the lentils should stay moist.

In a large pan, dry sauté the onion over medium heat. Add small splashes of water as needed to prevent sticking. Add the mushrooms and broccoli. After several minutes add the garlic, cumin, and smoked paprika. Stir for about 30 seconds u til fragrant.

Add the cooked lentils to the pan along with the chopped greens. Cook just until the greens are wilted. Turn the heat off and stir in the lemon zest, lemon juice and pepper. Taste and adjust seasonings as needed.

Serve in a warm bowl. Finish with fresh herbs if using.

Recipe by Dr Laurie Marbas with some changes by me.