Lentils with Wild Greens | Cook for Your Life
Lentils with Wild Greens - Cook For Your Life- anti-cancer recipes

Lentils with Wild Greens

Rated 4.6 out of 5
4.6 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 16 ingredients

For those who are vegetarian, these Lentils with Wild Greens can be used as a base to make lentil pies and shepherd’s pie. It’s also good on its own eaten like a stew. The lemon...


  • 3 small roma tomatoes
  • 3 tablespoons of olive oil plus 1 tablespoon
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, peeled and cut into a small dice
  • 1 small carrot, peeled and cut into a small dice
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 tablespoons Italian parsley, chopped
  • 2 tablespoon fresh basil leaves, chopped
  • 2 cups French lentils, picked over and washed
  • Salt, to taste
  • 4 cups water or stock
  • Salt and black pepper, freshly ground , to taste
  • 1 bunch mustard greens, washed, stems trimmed and leaves stripped from ribs
  • 3 tablespoons fresh lemon juice
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Nutrition Facts


327 cals


10 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


46 g


3 g


8 g


17 g


703 mg


  1. Set the tomatoes directly on the racks of a gas burner with the flame on medium-high.  Using tongs, rotate the tomatoes frequently until they are evenly charred and the skin has cracked in places.  Remove from heat. Once cool enough to handle, peel, deseed, and roughly chop.  Set aside.
  2. In a heavy bottom pan, heat 3 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, and carrot. Cover and sweat until vegetables are tender, stirring occasionally so they do not turn brown, about 15 minutes.
  3. Stir in the oregano, rosemary, parsley, basil, and lentils. Cook, stirring, for 3 minutes.  Add 4 cups water and salt and pepper to taste. Bring to a boil, then partially cover and lower heat to simmer.  Cook until the lentils are just tender about 30 minutes. Add the tomatoes.
  4. While the lentils are cooking,  heat a medium saucepan over medium-high heat.  Add the mustard greens with a pinch of salt and 1 tablespoon of water.  Cover and steam until the greens have wilted. Drain in a colander and coarsely chop. In the same pan, heat the remaining 1 tablespoon of olive oil, and sauté the greens for 2-3 minutes.
  5. Add the sautéed greens and lemon juice to the lentils and mix well. Drizzle with a little olive oil and a grind or two of black pepper. Serve.

Chef Tips

If preferred, substitute black Beluga lentils for the French lentils.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society