Ingredients:

1 cup rinsed Lentils

2 cups stock + 1 cup water

2 cups leafy greens*

3 russet Potatoes

2 gloves minced Garlic

1 tbsp Olive oil

3 tbsp Balsamic vinegar

pink Himalayan sea salt/fresh cracked pepper

 

Get Cooking:

1. Start a large pot of boiling water. Slice potatoes in half. Once water is boiling add potatoes and cook for 20 mins, until potatoes are tender.
2. Rinse lentils, add stock and lentils to a medium sized pot. Bring to boiling, then reduce heat to medium low and cook for 20 mins, then strain. Do not overcook, lentils will become mush.
3. In a medium skillet, heat olive oil and garlic, add leafy greens, season with salt/pepper, cook until wilted
4. Once everything is cooked, toss together. Sprinkle with salt/pepper. Top with balsamic vinegar.

Voila!

Tidbits:

• Keep lentils covered by liquid while cooking, drain liquid once done cooking.
• It cuts cooking time by cutting potatoes before adding to boiling water.
• *Leafy greens= any greens; spinach, kale,swiss chard, etc.
• Chicken or veggie stock can be used.