Though Plantain leaves are not your run-of-the-mill salad or cooking green, the leaves are completely edible and are quite nutritious, with healthy amounts of vitamins A, K, and C.  Harvest young leaves in the spring, as the older leaves are fairly tough.  Boil like spinach in salt water, or tear and add to green salads.  The seeds are also edible, with a nutty flavor, and can be dried on the stalks and then dispersed into soups, and stews for added flavor, nutrition and fiber.

 

Lentil Soup with Plantain

 

- 1 cup dry green lentils

- 1/2 of an onion, chopped

- 2 stalks of celery, chopped

- 2 carrots, chopped

- 1 cup chopped young plantain leaves

- 1 clove of sliced garlic

- 1/4 cup of wild rice

- 6 cups of chicken soup broth

- 1 tablespoon butter

 

Heat the butter in a large saucepan and add celery, carrots, and garlic.  Sauté for a few minutes until heated through.  Add the rest of the ingredients except rice and bring to a boil.  Reduce heat and simmer partially covered for about 2 hours.  Add the rice and cook for another 20 minutes or until the rice is tender.