Sizzling Sautéed Lentils

Our friends at Harvard University developed this Sizzling Sautéed Lentils recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

3 Cups Lentils, green
2 Pounds Tomato, sangria, heirloom, cherry
2.5 Pounds Spinach, triple washed, stemless
1.5 Ounces Garlic, peeled
1 Pound Onions, ¼” dice
1 Pound Celery, fresh
4 Ounces Olive oil, extra virgin
0.5 Ounce Salt, kosher
0.25 Ounce Black pepper, ground
0.5 Ounce Capers, nonpareil
8 Ounces Olives, kalamata, pitted

Preparation

1. Bring 9 cups of water to a boil. Add lentils. Boil for 12 minutes. Lentils should be al dente. Drain rinse
and cool lentils.
2. Mince garlic and rough chop olives. Trim and thoroughly wash celery. Cut celery on a sharp bias 1/2
inch thick.
3. Heat oil in pan or flat top to 375 F. Add garlic and onions. Sauté 20 second and add tomatoes.
4. When skin on tomatoes begins to blister, add lentils. Continue to sauté another 2 minutes. Add the
celery, sauté until celery begins to cook.
5. Add remaining ingredients. Sauté until spinach is just wilted. Taste and adjust salt as needed.