[Mariner]

I have a quick, no prep recipe for lentils.

1.5 cups rinsed lentils.

2 cloves garlic, crushed.

3 TBSP EVOO

8 ounces frozen spinach.

6 cups water.

Put it all in the pot, bring to boil, then reduce to simmer for 25mins.

Done and excellent.

No soaking. No 3 hour cook.

[SeafoodGumbo]

Thank you for that recipe! It couldn't come at a better time because I've been wanting to make a lentils dish for a few months, but it calls for grains of paradise (a spice, it seems) that can't be found in any grocery store and that I haven't gotten around to buying online. This is the lentils recipe.

I forgot that I have the white beans recipe on my computer. I cooked it a lot longer than the recipe says to reduce it and added ham cubes also.

White Bean, Collard Green, and Ham Hock Soup

1 lb Navy Beans, dry

1 can collard greens Margaret Holmes brand -or

1 bunch collard greens, stripped, cleaned, and chopped

2 T olive oil

1 sprig fresh rosemary, whole

1 medium onion, finely diced

1 large carrot, diced small

1 stalk celery, diced small

1 clove garlic, chopped

1 ham hock

12 cups chicken or veg stock

(3 qt)

1 T flat-leaf parsley, chopped

HOW TO PREP

1. Soak the beans in a gallon of water overnight. Drain and rinse. Set aside.

2. Pull the collard green leaves from their stems, rinse them under cold water, cut the leaves bit-sized pieces. Set aside. --or-- use one can of collard greens.

3. In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and celery. Mix well.

4. Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.

5. Turn the heat up to medium-high and add the chopped garlic. Stir and cook for another 2 minutes until you start to smell the aroma.

6. Add the stock, beans, and ham hock to the pot. Bring the soup to a boil, partially cover, and turn the heat down to medium-low. Simmer for 1 hour, or until the beans are tender.

7. Adjust the seasoning with extra salt and pepper if needed.

8. Add the greens to the pot, and simmer for another 20 minutes.

9. Mash some of the beans against the sides of the pan to thicken the soup slightly. Turn off the heat and stir in the chopped parsley. Let the soup sit, covered, for 5 minutes before serving.