Lentil Stew with Collard Greens

Serves 4-6

Ingredients

4 tsp olive oil, divided
2 cloves garlic, minced
1/3 cup carrots, diced
3/4 cup dry green or yellow lentils, rinsed
1 tbsp tomato paste
1/4 cup red wine
1 cup chicken stock
1 cup water
1 tsp dijon mustard
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp paprika
12-20 pearl onions
1 bunch collard greens
Salt and Pepper to taste

Directions

1. Heat 3 tsp oil in a large saucepan over medium-high heat.
2. Add garlic and carrots and sauté until slightly browned.
3. Mix in lentils, tomato paste, red wine, stock, water, mustard, rosemary, thyme, oregano, paprika, and a bit of salt.
4. Bring mixture to a simmer then reduce heat to medium. Cover and simmer until lentils and carrots are tender.
5. While stew is simmering, blanch pearl onions for 1 minute by bringing some water in a small saucepan to a boil. Drop in onions and boil for 1 minute then peel off skin.
6. Heat 1/2 tsp oil in a medium skillet over medium-high heat.
7. Add skinned onions to skillet and sauté for 5 minutes, stirring occasionally.
8. Remove onions and set aside. Add remaining 1/2 tsp oil and collard greens and wilt.
9. After lentils are tender, remove from heat, mix in onions and wilted greens to stew.
10. Serve over bread or by itself.

Adapted from Lentil Stew.