- Ingredients
- 3 cups lentils (soaked in cold water over night)
- 1 small onion (finely diced)
- 1 carrot (finely diced)
- 4 stalks (finely diced)
- 4 oz. Sun dried tomato
- 1 oz. Chopped Garlic
- 1 cup dry white wine
- 1.5 pints Chicken Stock
- 3 Sprigs fresh Oregano
- 1 bunch Dandelion Greens
- 3 oz. Extra Virgin Olive Oil
- 3 oz. Butter
- 2 oz. Parmesan cheese
- 4 oz. Feta Cheese
Directions
Drain lentils in colander. Heat medium sized sauce pan add oil and sauté lentils, onions, carrots, celery, garlic, and sun dried tomatoes for 3 minutes. Add white wine and let reduce until dry. Add chicken stock just to cover lentils. Allow lentils to cook just until tender. Incorporate butter, parmesan cheese, and 4 oz. feta into lentil mixture until creamy consistency.
In a hot sauté pan add garlic, and cook until just golden brown add dandelion greens and lightly sauté until just wilted. On platter place lentils and put wilted greens on top and garnish with remaining feta cheese and a drizzle of extra virgin olive oil.
