Tomato Lentils

I made this one Sunday night when we came home late and had to get creative for dinner with what was in the apartment. It was so good and we think it would make a wonderful replacement for a pasta dish.

What you need: 

Orange lentils

15 ounce tin of fire roasted tomatoes

grass fed ghee

garlic

ramps  

asparagus

sorrel (or other green of choice).

What to do:  

 Bring to a boil 1.5 cups of filtered water

Add one cup of orange lentils and reduce the heat

Once it’s been simmering for about ten minutes, add the can of tomatoes, throw in a couple of finely chopped garlic cloves, cover and simmer ‘til cooked

In a separate pan sauté a little more garlic (if you like) in ghee, then flash sauté asparagus, then after a minute or two, add the chopped ramps and sorrel. (if you use a stronger green like kale you may need to cook a little longer)

Add the sauté to the lentils, stir together well.

Serve, sit down, relax, drop your shoulders, take a bite, say mmmmmm.