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–+ servings

Warm Oxymel‑Glazed Lentils with Greens

This is a cozy, savory way to use oxymel, especially a nice oxymel with a garlicky or herb‑packed like the Garlic and Herb Oxymel or Self-Heal Oxymel shared in the
Print Recipe
Course Salad
Cuisine American, Mediterranean
Servings 4

Equipment

Ingredients
  

  • 1 cup Green or brown lentils, rinsed
  • 3 cups Vegetable broth or water
  • 1 Small onion, finely chopped
  • 2 tbsp Savory oxymel (self-heal or garlic herb), plus more to taste
  • 3-4 cups Chopped sturdy greens (kale, chard, or spinach)
  • Crumbled feta or goat cheese for topping

Instructions
 

  • In a saucepan, combine lentils and broth or water.
  • Bring to a boil, then reduce heat and simmer, uncovered, for20–25 minutes, until tender but not mushy. Use wire strainer to drain any excess liquid.
  • While lentils cook, sauté the onion in olive oil over medium heat until soft and translucent, 5–7 minutes.
  • Stir the cooked lentils into the pan with onions. Add2 tablespoons oxymel, salt, and pepper, and cook for 2–3 minutes so the flavors meld.
  • Add the chopped greens and cook just until wilted and bright, 2–4 minutes.
  • Taste and adjust—add a splash more oxymel for a sharper, sweeter finish if desired.
  • Serve warm, topped with crumbled feta or goat cheese if you like.

Notes

Leftover idea: Chill and serve as a room‑temperature salad, adding a bit more oxymel and olive oil before serving.
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