Collard greens are topped with a colorful mix of sauteed vegetables and black lentils and drizzled with creamy almond sauce in this low-waste lunch recipe.
½cupdry black lentils,sorted and rinsed (see note)
1tablespoongrapeseed oil,or oil of choice
1medium golden beetroot,scrubbed clean and thinly sliced and quartered into triangles
¾cupbeet greens,rinsed and chopped (greens from 1 beetroot; optional)
1cupshredded red cabbage(also known as purple cabbage)
1tablespoonlime juice
4rinsed collard green leaves
Almond Sauce:
¼cupcrunchy almond butter
1tablespoonsoy sauce or gluten-free tamari
1tablespoonrice vinegar
1teaspooncoriander
¼teaspooncayenne pepper(optional for spicy flavor)
1tablespoonwateror as needed to thin
Instructions
Combine dry black lentils and 2 cups hot water in saucepan over medium heat. Simmer gently with lid tilted 20 minutes, or until desired tenderness is reached. Drain excess water if needed and set aside.
Add oil to hot skillet over medium-high heat. Stir in beetroot, beet greens, and red cabbage. Cook, stirring occasionally, 6 minutes, or until beetroot is tender. Stir in lime juice, remove from heat and set aside.
Prepare almond sauce:
While lentils are cooking, whisk almond butter, soy sauce or tamari, rice vinegar, coriander, and cayenne pepper. Gradually whisk in water until mixture reaches sauce consistency. Set aside until ready to serve.
Prepare collard wraps:
Spread collard leaves on a cutting board and use a paring knife to slice off the rough stem from the bottom of each leaf.
Divide cooked vegetables and lentils between collard leaves and spoon onto the center of each leaf. Drizzle with almond sauce.
Notes
½ cup dry black lentils yield 1 ½ cups cooked. Substitute with another lentil variety, chickpeas, or black beans if desired.Low waste tip: Sauté any vegetables you have on hand to fill these wraps. Substitute with seasonal produce based on availability in your area.Recipe tested with MaraNatha Crunchy Almond Butter.