- 2 tbsps olive oil
- 3 cloves garlic, chopped
- 1 red pepper flakes, crushed; pinch of
- 2 cups lentils, beluga, (small black lentils)
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp Herbes de Provence
- 1 tsp culinary lavender, crushed
- 1 thyme, spring fresh
- salt and pepper, to taste
- 1 bunch spinach, or arugula; chopped into bite-sized pieces
- Heat olive oil over medium-high heat in a generous sauté pan. Add the chopped garlic and red pepper flakes. Stir and cook for about 3 minutes, until the garlic and peppers sizzle start to sizzle. Add the lentils. Stir them in to coat with oil.
- Add herbs de Provence, lavender and thyme and stir. Pour in the vegetable broth and toss in the bay leaf.
- Bring lentils to a full boil, then reduce heat to low and cover. Let lentils simmer for 30 minutes or until al dente with most of the liquid absorbed. Remove bay leaf.
- Add the chopped greens by the handful and mix in gently until they start to wilt from the heat of the lentils.
- Season generously with sea salt and pepper.