Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
- 1 cup lentils, picked over and rinsed
- 4 Tbsp. extra-virgin olive oil
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic, crushed and peeled
- 1 small red chile, stemmed and finely chopped
- 1 (1") piece of ginger, peeled and finely grated
- 1 large bunch dandelion greens, well washed and chopped
- 4 Tbsp. freshly squeezed lemon juice
- 1 tsp. ground cumin
- Salt and freshly ground black pepper
Put lentils in a medium pot with 9 cups water and bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until lentils are just tender, 20-30 minutes.
Meanwhile, heat oil in a medium skillet over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring often, until onions are soft, about 10 minutes.
Add onion mixture, dandelion greens, lemon juice, and cumin to lentils. Season to taste with salt and pepper. Simmer, covered, until greens are tender, about 20 minutes.