For those who are vegetarian, these Lentils with Wild Greens can be used as a base to make lentil pies and shepherd’s pie. It’s also good on its own eaten like a stew. The... lemon juice wakes up the tastes just before serving. Use small French or beluga lentils for this stew so that it doesn’t go mushy.
Set the tomatoes directly on the racks of a gas burner with the flame on medium-high. Using tongs, rotate the tomatoes frequently until they are evenly charred and the skin has cracked in places. Remove from heat. Once cool enough to handle, peel, deseed, and roughly chop. Set aside.
In a heavy bottom pan, heat 3 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, and carrot. Cover and sweat until vegetables are tender, stirring occasionally so they do not turn brown, about 15 minutes.
Stir in the oregano, rosemary, parsley, basil, and lentils. Cook, stirring, for 3 minutes. Add 4 cups water and salt and pepper to taste. Bring to a boil, then partially cover and lower heat to simmer. Cook until the lentils are just tender about 30 minutes. Add the tomatoes.
While the lentils are cooking, heat a medium saucepan over medium-high heat. Add the mustard greens with a pinch of salt and 1 tablespoon of water. Cover and steam until the greens have wilted. Drain in a colander and coarsely chop. In the same pan, heat the remaining 1 tablespoon of olive oil, and sauté the greens for 2-3 minutes.
Add the sautéed greens and lemon juice to the lentils and mix well. Drizzle with a little olive oil and a grind or two of black pepper. Serve.
If preferred, substitute black Beluga lentils for the French lentils.