Red Lentils with Mixed Greens

• 2 cups low-sodium vegetable broth
• 1 cup dried red lentils, rinsed and drained
• 1/4 cup diced yellow onion
• 1 sprig fresh rosemary
• 6 Tbs. plus 1 tsp. olive oil, divided
• 1/4 cup thinly sliced yellow onion
• 1 lb. baby bok choy (4 heads) thinly sliced, stems and leaves separated
• 1 lb. mustard greens, stems removed, chopped (8 cups)
• 2 Tbs. grated fresh ginger
• 2 Tbs. red wine vinegar
• 1/2 tsp. Dijon mustard

1. Bring broth, lentils, diced onion, and rosemary to a boil in saucepan.
2. Reduce heat to medium-low, and cook 15 to 20 minutes, or until lentils are tender.
3. Drain.
4. Heat 1 tsp.
5. olive oil in wok or large skillet over medium-high heat.
6. Add thinly sliced onion, and saute 5 minutes, or until translucent.
7. Add bok choy stems, and saute 2 minutes.
8. Add bok choy leaves and mustard greens, and saute 3 to 4 minutes, or until wilted.
9. Stir in ginger, and cook 30 seconds, or until fragrant.
10. Combine remaining 6 Tbs.
11. oil with vinegar and mustard; whisk well.
12. Divide lentils among 4 serving plates, top lentils with 1/2 cup vegetables, and drizzle each serving with 1 Tbs.
13. vinaigrette.
14. Serve remaining 1/4 cup vinaigrette on the side, if desired, or reserve for future use.

vegetable broth, red lentils, yellow onion, rosemary, olive oil, onion, baby bok choy, mustard greens, ginger, red wine vinegar, mustard

Taken from www.vegetariantimes.com/recipe/red-lentils-with-mixed-greens/ (may not work)