As prepared in the classroom during the 2017-2018 winter cooking series!


  • 2 cups green lentils, rinsed
  • 6-8 leafy greens (chard or kale work well)
  • 1 carrot
  • 4 scallions
  • 1 TBSP olive oil
  • 1 TBSP + 1 tsp lemon juice
  • ½ tsp of salt, pepper, paprika, and thyme


  1. Wash hands.
  2. Bring 6 cups of water to a boil, and add lentils. Cook lentils for 20 to 25 minutes, or until tender. Rinse under cool water to keep lentils from sticking together, and set aside.
  3. Rip leafy greens into bite-sized pieces.
  4. Grate carrot.
  5. Finely chop scallions.
  6. Combine the above ingredients in a large mixing bowl, and add olive oil, lemon juice, and spices.
  7. Toss, and enjoy! Adjust spices as needed.

❊ Note: Play with other ingredients! You can add chopped almonds, celery, feta, and so much more.


Downloadable recipe cards, in English and Spanish: