Lentils and greens La Boîte style with lentil hummus and freshly sautéed collard greens. Our B Marion blend adds a complex tomato and caraway seasoning for a new version of a classic dish to bring luck and prosperity in the new year. We love lentils, we love sautéed collard greens, and we really love hummus.
In a heavy bottom saucepan, bring the lentils and enough water to cover 2” to boil. Reduce to simmer and cook until lentils are tender, about half an hour.
When ready, add 1 cup of drained, warm lentils into a blender with the tahini, water, lemon juice, garlic slices, and salt and blend on high until completely smooth and emulsified. Use the blender baton and agitate the lentil mixture to help get the mixture smooth and creamy.
In a heavy bottom skillet over medium heat, add the garlic slices, olive oil, and collard greens and sauté while stirring.
When half cooked, about 3-5 minutes, add the remaining lentils, drained with the water, B Marion blend, and tomato paste and stir well to combine. Simmer covered 5 more minutes or until the collard greens are tender, the lentils are heated through, and the sauce is reduced by half.
On a platter, spread the lentil hummus into a flat well and spoon the lentils and greens onto the platter and enjoy!
Recipe Note
Recipe Notes
The hummus comes out best if you make it a day ahead. Blend the lentils while still warm and allow it to set overnight. Then give the collards a quick sauté and fold in the spices and lentils to serve on top of a creamy well of fluffy lentil hummus.
