Rinse and soak lentils in water for 15 minutes.
Meanwhile, remove stalks and spines from kale; rinse well and tear leaves into bite-size pieces. In a medium saucepan over high heat, bring 1/2 cup of water to a boil and stir in curry powder, raisins, cloves, onion, salt, pepper, carrot and celery; return to a boil. Add remaining water, and return to a boil. Add lentils and potato; return to boil. Reduce heat to low and cook uncovered until lentils are tender, about 15 minutes.
Place kale on top of lentils, cover and cook until reduced by half, about 5 to 7 minutes. When done, lentils should be tender but not mushy.
Remove from heat. Gently stir to combine kale and lentils. Transfer to bowls. Top each serving with portion of yogurt.
Prep/cook time: 30 mins
Spinach or other fresh greens may be substitute for the kale; adjust cooking time.
NOTES : DINNER MENU: Curried Lentils, cornbread muffin, tomatoes, water.
Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle.
REVIEW: Not as spicy as we anticipated. Double the seasonings, especially the curry. We used spinach instead of kale. With a cornbread muffin and a dab of nonfat lemon flavored yogurt, this recipe could feed 4 (currently listed as two servings). Truly: a meal in 30 minutes. |
