04.03.20 Cleveland Sage Flowers

I admit, I have been one of those people who runs to the market if I am missing a few ingredients for a meal I must make, right now. These days, I am forcing myself to use what we have on hand and replace any ingredient for another that is either growing outside or residing in our kitchen. These are not squandering times but rather days to explore and appreciate all that we have right here, right now. And, right here, right now, I have a lot of sage flowers, so they became the star ingredient in a pot of lentil soup for tonight’s meal.

Cleveland Sage Lentils (instapot)

  1. Sauté whatever onion you have with 2 carrots and 2 celery sticks or something similar, all diced for 5 minutes in avocado oil.

  2. Add in whatever fresh and dry herbs you have. (I used a generous amount of fresh sage flowers and 3/4 tsp paprika, 1/2 tsp cumin, 2tsp salt.)

  3. Add 5 cloves minced garlic

  4. Add 4 cups of broth and 20 oz of any form of tomato (raw chopped, canned, puree, etc.)

  5. Add 1 1/2 cup lentils and pressure cook for 15 minutes.

  6. Release pressure and add juice of one lemon or lime and 4 cups of chopped leafy greens (I used collards and cabbage). Cook for another 5 minutes.

Christine Foerster