Red lentils, rice, and crispy kale

The red lentil part of tonight’s dinner is also called Afghani dal. Here is the recipe for it. It is easy, quick cooking and tastes wonderful. Red lentils are actually coral colored and turn yellow when you cook them. You can make the dish the consistency you want by increasing or decreasing the amount of liquid you put in. I will probably save some and dilute it for Saturday’s LFD ( Lunch/Leftovers For Dinner). It will qualify as both a lunch and a leftover.

John requested that I include him in the rice and cauliflower rice combo even though he is no longer trying to lose weight. He likes the flavor and is aware of the lower glycemic load. So healthier for him and easier for me, a win-win situation!

Finally, here is my scoop on crispy kale. To make it I tossed a tablespoon of olive oil, a teaspoon of kosher salt, and a dash of garlic in a zip loc bag and shook it around with the kale pieces (no thick stems!) to get everything coated. It cooked on a sheet pan at 500F for about four minutes. These were only bite-sized leaf pieces and I was afraid they would burn if I left them in any longer but only the frilly part came out crispy. Maybe 5 minutes is the better time. The kale came out too, too salty even for me and bitter. The bitter was okay but the too much salt was really bad. If I make it again I will cut the Kosher salt down to 1/2 teaspoon.

All in all eaten together it was a pretty good dinner. But my fingers are puffy this morning from all the salt!