Serves 4; can be multiplied.
Ingredients
2 tsp olive oil
1 large onion, thinly sliced into half-moons
1 cup brown lentils
1/2 tsp dried thyme
1 qt vegetable broth
1/4 cup dry red wine
1 very thinly sliced carrot
2-3 handfuls dark leafy greens (a mix of baby spinach, kale, collards, etc.)
2 tsp balsamic vinegar
Kosher salt and fresh black pepper, to taste
Parmigiano-Reggiano cheese for garnish (optional)
Directions
In a Dutch oven over low heat, add the oil and onions, and cook slowly for 10-15 minutes, until the onion is very brown and limp.
Add the lentils, thyme, broth and carrot, and cook, covered, for 30-40 minutes, until the lentils are tender. (How long this takes will depend on how fresh your lentils are, so just let them cook as long as they need to cook.)
Stir in the greens and balsamic vinegar. When the greens have wilted (2-3 minutes), taste, and add kosher salt and plenty of fresh black pepper, as needed.
Serve hot, topped with grated Parmigiano-Reggiano cheese (optional), or cool completely and refrigerate or freeze in a container with an air-tight lid.