Curry Lentils and Kale
This hearty and healthy Indian style dish is quick-easy to make, and it's tasty.
1 pound, stem removed, well washed, and roughly chop the leaves
or canola oil
or red pepper flakes, to taste
or to taste, minced
freshly chopped, optional
|1||each||Yogurt with Cumcumber and Mint (Kheere Ka Raita)|
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.