Adapted from a recipe by Canadian chef Michael Smith found at http://www.innchef.com. We put our scapes and carrots in a food processor. Serve this simple meal with a side salad.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup dried green lentils, rinsed
  • 1 bay leaf
  • 3 cups water
  • 1/2 cup finely sliced scapes (garlic flowers)
  • 1 cup finely chopped carrots
  • Salt + pepper to taste

Directions

  • Heat oil in medium saucepan over medium heat.  Add onion.  Cook, stirring occasionally until onions soften and start turning golden, about 10 minutes. Stir in garlic; cook 3 minutes or until fragrant. Stir in lentils and bay leaf. Add water. Raise heat to high; bring to boil. Reduce heat to medium and simmer, uncovered, 20 minutes until lentils are nearly done.
  • Stir in garlic; cook 3 minutes or until fragrant.
  • Stir in lentils and bay leaf.
  • Add water. Raise heat to high; bring to boil. Reduce heat to medium and simmer, uncovered, 20 minutes until lentils are nearly done.
  • Stir in scapes and carrots. Cook 3 minutes or until vegetables are crisp-tender. Remove bay leaf. Season with salt and pepper.

Makes 4 main servings.