A few years ago, local folks started a small farmers’ market that is walkable from my house. It is at a place called Cobblestone Farm. They have a newsletter each week, with a recipe.
I call this recipe “Cobblestone Farm Market Dinner” because it is loosely based on a recipe that was in their newsletter.
Its alternate name is “Happy Three,” because it contains lentils, kale, and potatoes — three foods that each make my body very happy, so combining all three into one meal makes a food that I really enjoy.
The newsletter’s original name for this recipe was “Sauteed Greens & Things.” :)
Whatever name it goes by — yum! This recipe is delightful, and it leaves my body feeling great!
All of the quantities in this recipe are very flexible. Feel free to add more of the things you like! You can make this at any time of year, and it is a glorious celebration of foods that are in season right now.
Check through your dry lentils and remove anything that shouldn't be there (small stones, other grains, etc.). Place them in a pot with the water. Heat to boiling, then reduce heat and simmer until the liquid is absorbed and the lentils are tender, 15 to 30 minutes depending on your lentils.
Either boil the chopped potatoes in just enough water to cover them, until the potatoes are cooked but not yet mushy, which takes about 10-12 minutes, then drain them. OR put the diced potatoes on a cookie sheet, toss with some salt and oil, and bake in a 400 degree oven, turning them occasionally until the potatoes are turning golden brown. (I prefer the oven version, but if the weather is very hot I'll choose the boiled version to avoid heating up the kitchen.)
Meanwhile, if you are using onions, in a big pot such as a Dutch oven, saute the onions in some olive oil. Then add the garlic and cook for another couple of minutes. Add the greens, and cook until they decrease in volume and are heated through.
Add everything to the big pot or put it in a big mixing bowl. Stir thoroughly.
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
3/4 teaspoon sea salt
3 tablespoons canola or olive oil
Preheat oven to 350 degrees.
Put lentils in a pot with 2 cups water. Simmer, uncovered, for 45 minutes or until water is absorbed and lentils are soft.
While lentils are cooking, chop or grate the carrots, celery, and optional mushrooms and add them in to the lentil pot. The pieces should be smaller than 1/4 inch.
Mix the ground flaxmeal with the 1/2 cup of warm water (temperature matters!) and let sit.
Chop or grate the apple.
When the lentils are cooked, add all of the other ingredients, including the flax gel. Stir gently but thoroughly, until all is well-mixed.
Shape the mixture into 12 patties on two cookie sheets. Each patty will use between 1/2 and 2/3 cup of the mixture. My cookie sheets are super-nonstick, but if yours are not you may want to line them with parchment paper before shaping the patties.