Tonight, after the Celtics game, we wanted to eat something quick and easy for dinner. We had a huge bunch of kale from the CSA this week and still had a bit left, so I decided to use the rest of it with dinner. The quickest thing I could think of, after a consultation with the pantry, was to make a big pot of lentils to go with the kale. I'm partial to Indian food, so curried lentils and kale seemed like the best way to go.
The lentils were fantastic. I didn't measure out anything exactly, so the measurements in the recipe below are approximate. The kale was also delicious; it was sauteed with some olive oil and a few diced cloves of garlic -- nothing fancy. We still have a ton of lentils left, even after seconds, but it'll make a good snack later this week!
Curried Lentils- 2 cups of lentils
- 8 cups of water
- 2-3 tsp turmeric
- 2-3 tsp coriander
- 2-3 tsp curry powder
- 2-3 tsp cayenne pepper
- 2-3 tsp ginger
- salt to taste
After rinsing the lentils, simmer for approximately 20 minutes until most of the water has been absorbed. Stir in the spices and simmer for another 5 or so minutes. The lentils should be soft enough that they stick together a bit and scoop easily. The cayenne pepper makes the lentils spicy, but could be safely left out if you don't want the heat.
