Grain Free Foodies. Since this is summertime and I wanted to make it packable, I didn't add the greens to it as a stew, but eat this cold on top of the fresh greens as a summer salad. Lentils are frugal and take on other flavors well, and the spiciness of this dish makes it taste just as good cold as warm.
Here is the recipe from Grain Free Foodies, my modified summer version below:
2 T butter or ghee or coconut oil
1 large onion, chopped
3 (or more!) cloves of garlic, finely chopped
2 heaping tsps of organic, non-irradiated curry powder
1/2 tsp paprika
2 cups of lentils, soaked for 24 hours and drained
2 cups of chopped greens, somewhat tightly packed
2 cups (or more) of meat stock
1 T apple cider vinegar or lemon juice
salt and pepper to taste
Two large tomatoes, chopped
1/2 lb sausage, cooked, crumbled
4 ribs celery, chopped
To sprout lentils, soak in water overnight, drain, and use a cheesecloth on a container or a sprouter to let extra liquid drip out and air to circulate so they can sprout for a day or two. Rinse twice a day. I sprouted mine for two days and decided the tails were plenty long.
Saute onions in fat for several minutes until they become soft. Add the garlic, celery, salt and spices and continue to saute on moderate heat another 5 minutes or so.
Add the lentils and cook another few minutes. Add the stock, sausage, and tomatoes, and bring to a boil. Simmer until lentils are tender, 30-50 minutes depending on lentils.
If the stew is thicker when done than you want, add more stock and heat through. Remove from heat and add lemon juice or vinegar (real balsamic vinegar is the best if you can get it). Taste and adjust the seasonings.
Wash and shred your greens, top with stew mixture after cooling, or eat warm.