Curry Lentils & Kale
This hearty and healthy Indian style dish is quick-easy to make, and it's tasty.
Yield
4 servingsPrep
8 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, green
rinsed |
|
| 1 ¼ | teaspoons |
salt
|
|
| 16 | ounces |
kale
1 pound, stem removed, well washed, and roughly chop the leaves |
|
| 1 | tablespoon |
olive oil
or canola oil |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | x |
cayenne pepper
or red pepper flakes, to taste |
*
|
| 1 | teaspoon |
curry powder
|
|
| 3 | cloves |
garlic
or to taste, minced |
|
| 1 ½ | inches |
ginger root
freshly minced |
*
|
| 1 | x |
cilantro
freshly chopped, optional |
*
|
| 1 | each | Yogurt with Cumcumber and Mint (Kheere Ka Raita) | |
| 1 | x | Yogurt Naan | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, green
rinsed |
|
| 6.3 | ml |
salt
|
|
| 462.4 | ml/g |
kale
1 pound, stem removed, well washed, and roughly chop the leaves |
|
| 15 | ml |
olive oil
or canola oil |
|
| 1E+1 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
dry mustard
|
|
| 1 | x |
cayenne pepper
or red pepper flakes, to taste |
*
|
| 5 | ml |
curry powder
|
|
| 3 | cloves |
garlic
or to taste, minced |
|
| 1.5 | inches |
ginger root
freshly minced |
*
|
| 1 | x |
cilantro
freshly chopped, optional |
*
|
| 1 | each | Yogurt with Cumcumber and Mint (Kheere Ka Raita) | |
| 1 | x | Yogurt Naan | |
Directions
Add the lentils and 6 cups of water, and salt into a medium saucepan, and bring to a boil, allow to boil for 5 minutes.
Reduce the heat to simmer until the lentils are tender but not mush, about 20 minutes.
Stir in the kale during the last 5 minutes of simmering.
Drain the lentil-kale mixture, reserving 1 cup of cooking water.
Meanwhile add the olive oil in a large skillet over medium heat.
Add coriander, cumin, mustard, cayenne pepper and curry powder, and cook for 1 minutes.
Stir in the garlic and ginger, cook until fragrant, 2 to 3 minutes.
Pour the lentil-kale mixture and reserved cooking water into the skillet.
Cook under medium-low heat for 3 to 5 minutes.
Season with salt to taste.
Serve with cilantro, raita or yogurt, and naan bread if desired.
