Lentils With Caramelized Onions And Greens

Vegetarian, Vegan, and Gluten-Free Friendly Options

Originally published: March 2, 2022

Lentils with caramelized onions and wilted greens atop a tangy schmear. Need I say more? This insanely simple recipe packs a significant amount of flavor that will have you coming back time and time again. All you’ll need are a few pantry staples that you probably already have. Like an onion, garlic, white balsamic (this is a must), lentils, and any leafy green. White balsamic, along with the addition of labneh- a Lebanese cream cheese-like spread, makes for an insanely addictive dish. It’s ultra-savory while offering a hint of sweetness and acidity. I love eating it on its own, adding it to salads or toasts. Once you make this dish, you’ll find numerous ways to adapt it with various greens, velvety schmears, and other vegetables. I’ve also included a substitution list below, where you can find vegan-friendly options as well.'

This recipe was adapted from Alexandra Stafford of Alexandra’s Kitchen.

Ingredients

Serves Four

1 cup black lentils

1 large onion, sliced thinly

4 cloves of garlic, minced

1/4 cup- 1/2 cup white balsamic vinegar (this is crucial, I buy the White Modena Vinegar from Trader Joe’s)

16 ounces of mixed greens like spinach and kale

1 tbsp extra virgin olive oil

labneh, to smear

lemon juice + zest (optional, but it helps increase the iron absorption in this dish)

sea salt, black pepper, red pepper flake to taste

Method

For Soaked Lentils

While soaking lentils is not required, I always do, as it increases bioavailability, nutrition, and digestibility. I like to soak them overnight for anywhere between 12-16 hours. If you’re wanting to use this method, measure your lentils and place them in a pot or large mixing bowl. Cover the lentils with cold water and cover with a breathable towel (think tea, bread, or kitchen towel), leaving it on the kitchen counter at room temperature. Drain and rinse a few times once you hit the 12-16 hour mark and cook. See below for cooking instructions.

For Unsoaked Lentils

Place the lentils in a medium pot and cover with water by at least an inch. Add a teaspoon of sea salt and bring to a boil. Once boiling, bring to a simmer until the lentils are tender. Cooking times will vary depending on the type of lentils, stoves, and if they are soaked or not. Always taste before draining them. You want them to be tender and not mushy.

Assemble your mise en place.

In a large-walled skillet, heat the oil over medium-high heat. Add the garlic and let saute until golden. Then add the onions, a pinch of sea salt, red pepper flake (optional), and stir. Cover the pan and immediately turn the heat to low. Periodically open the lid to check on the onions, allowing any trapped water in the lid, to drip back into the pan.

When the lentils are finished cooking, remove the lid from the caramelized onion pan and bring the heat to medium. Add the white balsamic vinegar to taste and cook until it reduces, resembling a syrup-like consistency. Add the lentils and stir to combine. Then lowering the heat, add the greens, a pinch of sea salt, and black pepper. Once the greens are wilted, turn off the heat. Taste and adjust with vinegar, sea salt, black pepper, and red pepper flake as needed.

To serve, smear a generous layer of labneh across the plate. Spoon the warm lentil mixture atop and finish with lemon juice, zest, flakey Maldon salt, black + red pepper.

Notes For Substitutions

Black lentils: Green lentils

Labneh: Greek yogurt

Leafy greens: Beet, baby spinach, baby kale, swiss chard, mustard greens, etc.

Veganize: Unflavored and unsweetened coconut or soy yogurt