Red lentils and kale

Red lentils are an excellent quick-cook dinner. Cooked along with onions, garlic, ginger and a spice mix of turmeric, cumin, cayenne pepper, and salt, the lentils are ready in about 15 minutes after you add either your vegetable or chicken broth. A ratio of 2.5 parts liquid to 1 part lentils will give you a slightly soupy mixture. Stir in a little lemon juice after they are cooked for a little acidity.

We served the lentils with sautéed kale. First I sautéed mushrooms, onions, and garlic. Then I added the kale stems and a little water so the stems could steam. When they were tender I put in the chopped kale leaves and sautéed everything together for about 3 minutes.