Garlic scapes are one of summer’s treasures and if you have a farmers’ market near you, try to find some. They’re available for a short time in early summer. Scapes can be used in many different ways—basically, any way you would use garlic or onions. Last week, I used them with beet greens (very tasty!).

For this recipe, I used garlic scapes as the flavor base for lentils. Scapes lend the dish a mellow garlic-like taste but there’s more complexity to it. The addition of fresh herbs really elevate this to a gourmet meal, but the simplicity can’t be beat. The final result is so flavorful and something really special.

Enjoy.

Lentils with Garlic Scapes

Makes 4 servings.

1 tablespoon olive oil
½ cup chopped garlic scapes
1 cup chopped carrots
1 cup lentils
1 teaspoon kosher salt
3 cups vegetable broth
¼ cup fresh herbs of your choice (I used parsley and basil)

Heat the oil in a medium saucepan. Add the garlic scapes and sauté until they soften, about 2 to 3 minutes.Add the carrots and sauté until softened, about 5 minutes.Add the lentils and salt and stir until they’re all coated with oil.Cook, stirring occasionally, for about 5 minutes (the lentils should start took a little toasted). Pour in the broth; bring to a boil, cover with the lid slightly off center, and simmer until lentils are tender but still intact, about 35 to 45 minutes.Stir in the herbs. Serve hot.