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Michele the Trainer’s Organic Lentils and Escarole
There is some love affair between beans and escarole. Try this recipe with pinto beans too…simply amazing.
I added the photos of escarole so you can identify it. Notice that little ragged edge on the leaves. In California it’s in season from around May-July. If you thought it was lettuce but it tastes a bit bitter, it’s probably escarole. I don’t love it in salad, but OH with beans it’s magically SUPERB!
Please remember always use organic ingredients when possible. Please read entire recipe through first.
Rinse and cook 1 bag of green lentils covered in filtered water with 4-6 cloves of garlic.
Add 1-2 cups more water to accommodate the vegetables.
Add two chopped tomatoes.
After the lentils are done, add one sliced head of escarole. Make sure there is enough water to cover.
Heat for 3 more minutes, then turn off the stove.
Salt to taste.
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Michele the Trainer
Engineering/Freelance Global Project Manager
Author, Public Speaker, Podcast Host at Michele the Trainer Show
Personal Trainer, Wellness Expert & Mentor/Lifecoach
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