Cookbook # 26 - Cool Beans

Sunday dinner was French Green Lentils With a Trio of Mustards from Cool Beans by Joe Yonan (2020), and it was a home run that’s definitely getting added to the rotation. This cookbook is vegetarian (in fact mostly vegan), which I am not, but I have nothing against a delicious meatless meal like this one.

French Green Lentils With a Trio of Mustards

• 1 ½ c dried French green lentils, picked over and rinsed

• 5 c vegetable broth

• 1 bay leaf

• 2 tsp kosher salt, plus more to taste

• ¼ c extra virgin olive oil, plus more for drizzling

• 1 small yellow onion, finely chopped

• 2 garlic cloves, chopped

• 1 carrot, finely chopped

• 1 T yellow or black mustard seeds

• 1 large bunch mustard greens, chopped (I couldn’t find mustard greens at the farmers market, so I substituted collards)

• 1 shallot, finely chopped

• 1 T red wine vinegar

• 1 tsp dijon mustard

• 1 c toasted pistachios

• 1 c vegan or dairy feta, crumbled

Combine the lentils, broth, bay leaf, and 1 tsp salt in a saucepan. Bring to a boil, reduce the heat to medium-low, and cook until the lentils are just tender, about 20 minutes.

While the lentils are cooking, pour the olive oil into a deep skillet over medium-high heat. When it shimmers, add the onion, garlic, and carrot and saute until the vegetables are tender, about 5 minutes. Stir in the remaining teaspoon of salt and the mustard seeds, then stir in the mustard greens and cook until they fully wilt, about 5 minutes. (I let mine cook a little longer due to the robustness of collards.)

When the lentils are tender, drain them, discard the bay leaf, and add them to the mustard greens mixture in the skillet, stirring to combine. Turn off the heat and stir in the shallot, vinegar, and Dijon. Taste and add more salt if needed.

Top with pistachios and feta and serve.