This can be a side dish instead of a soup if you cook the lentils in just enough water to cover. Please note that the recipe calls for cooked rice.
2 c green lentils, picked over and rinsed
6 c water or broth
3 large garlic cloves, chopped
1/4 c olive oil
1 bunch tat soi, washed, (stemmed), cut into bite-size pieces
salt and pepper, to taste
1 c cooked rice
extra-virgin olive oil, for drizzling
1. In a large pot, combine the lentils, water or broth, garlic, and oil. Bring to a simmer and cook over low heat for about 35 to 40 minutes, or until almost tender.
2. Stir in the tat soi and season with salt and pepper. Cook 10 minutes more, until the lentils and the greens are tender.
3. Add the rice and heat through. Serve hot, with a drizzle of extra-virgin olive oil.