Sauteed Lentils & Dandelion Greens
Ingredients
- 1/2 cup walnuts
- 2 tbsp olive oil
- 1 cup shallot thinly sliced
- 2 cloves garlic minced
- 1/2 tsp dried tarragon
- Fresh black pepper
- 2 tbsp nutritional yeast
- 1/4 cup dry white wine
- 1/2 cup vegetable broth
- 1 large bunch dandelion greens
- 1 1/2 cups cooked brown or green lentils
- 2 cups radicchio thinly sliced
Instructions
- Preheat oven to 350 F. Spread walnuts onto a small baking tray and toast for about 10 minutes. Remove from oven, let cool, and roughly chop. In the meantime, proceed with the rest of the recipe.
- Preheat a large pan over medium heat. Saute shallots in olive oil with a pinch of salt until lightly browned, about 5 minutes. Add garlic, tarragon and black pepper and saute another minute.
- Add nutritional yeast and stir with a wooden spatula to toast for about 1 minute. Add white wine and to deglaze the pan. Let cook for about 3 minutes.
- Add vegetable broth and bring to a boil. Add the greens and cook down for about 5 minutes. Add the lentils and toss to heat through. Serve topped with walnuts!
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