Serves 6 meal-sized portions
6 cups stock (chicken or vegetable)
1 tsp salt (depending on your stock)
2 potatoes, thinly sliced
2 large carrots, sliced
¼ olive oil
1 large onion, chopped
4 cloves of garlic, chopped
¼ cup of chopped fresh oregano (or 2 Tbsp dried)
1 lb fresh or frozen greens, such as kale, spinach, or beet
1 lemon, cut into six wedges
1. In a dutch oven, bring lentils, stock and salt to a boil. Cover partially and simmer for 20 minutes.
2. In a cast iron skillet, saute onion in olive oil until it begins to brown. Add the garlic and oregano and saute for an additional minute.
3. Add the greens to the skillet until they are wilted (if fresh) or thawed (if frozen).
4. Add the skillet mixture to the dutch oven and cook, partially covered over medium heat for 15 more minutes.
5. Serve with freshly squeezed lemon juice on top (this is really important).
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