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  • 1 bundle hardy leafy greens, such as kale, collards, swiss or rainbow chard; stems removed

  • 1 bundle spinach, stems removed

  • 1 fennel bulb, finely chopped

  • 2 celery stalks, finely chopped

  • 1 medium onion, finely chopped

  • 1/4 red bell pepper, finely chopped

  • 7 cloves garlic, smashed

  • 1/2 cup split lentils 

  • 1 lemon, halved

  • 2 tbsp cold pressed flaxseed oil

  • 1 + 1/4 cup of distilled or spring water

  • 4 slices unsalted rye bread (for a gluten free option, use brown rice as a substitute, if needed)

  • 2 tsp turmeric powder

Organic Ingredients:


  1.  Preheat the oven to 400°

  2. Spread hardy leafy greens over a baking sheet and massage with juice from one-half of a lemon

  3. Bake greens for 12 to 15 minutes, stirring every 5 minutes, until leaves are tender and begin to crisp on the edges, then remove

  4. In a large pot over the stovetop, warm 1/4 cup of water and juice from one-half of a lemon over medium-low heat, adding fennel, celery, onion, bell pepper and only 5 cloves of garlic, stirring often until softened but not browned

  5. Add remaining water and lentils to the pot, making sure all lentils are submerged. Place hardy greens and spinach on top of the liquid - but do not stir them in. Dust with 1 tsp of turmeric powder

  6. Cover pot; cook until lentils are soft and greens are wilted, approximately 10-15 minutes. Most of the liquid should be absorbed

  7. While greens and lentils are simmering, toast bread to a warm golden-brown

  8. Press the last clove of garlic into a small glass with 1 tbsp of flax oil, then brush gently onto toast

  9. Generously spoon braised greens and lentils over the toast. Drizzle with flax oil and sprinkle lightly with remaining turmeric powder before serving

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