If you have made any of my other lentil recipes, you know the drill about soaking. But if you haven't, I strongly recommend soaking lentils overnight for quick cooking, but as little as 2-4 hours should do, you just may need a little bit more cooking liquid and time. So that is step number one, go and soak your lentils.
lentils + collards
- 1 small onion, diced
- 2-3 cloves garlic, minced
- olive oil
- 1 cup dry lentils- soaked at least 4 hours, rinsed, and drained
- 1 1/2 cups water
- salt and pepper
- collard greens
- 1/2 kabocha squash- roasted (pumpkin or sweet potatoes would be nice as well)
While these are roasting, heat a tsp of olive oil in a medium pan and add the onion and garlic. Saute until soft and then add the lentils, water, and some salt and pepper (Don't forget, you can always add more salt but you can't take it out!). Cook on medium heat, or a slow simmer, until all liquid is absorbed and lentils are soft. If you didn't soak your lentils overnight you may need another 1/2 cup of water so make sure you test them!
Collard greens are usually sold as a bunch. I buy mine at the farmers market and they can range in size from 4" in diameter to up to 10" so it's up to you and your particular collards how much you use. If stems aren't your thing, slice them out, then slice the leaves into 1/2" strips. I used about half a bunch of collard greens for this recipe.
Once the lentils are cooked, add the collards and simmer until just wilted but still bright green and remove from heat. Your squash should be done by now too, so turn the oven off but leave them in there while we quickly throw together the most ahhhhhmazing vegan gravy ever.
easy miso gravy
In a small bowl whisk together:
- 1/2 cup water
- 2 Tbsp corn starch
- 1 cup water
- 2 Tbsp miso paste
Now gather your loved ones, give thanks, fill your plates, and make a difference, one meal at a time. 🙏