Afghani style red lentils over lacinato kale with pita
For as quick and easy vegan dish it is hard to beat these fast-cooking red lentils. Here is the recipe –
2 tsp. olive oil
1 finely chopped medium onion
2 cloves minced garlic
1/2 tbsp. fincely minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/8 tsp. ground cayenne
1 cup red lentils
2 1/2 cups low-sodium chicken broth (or vegetable broth)
2 tbsp. fresh lemon juice
1 tsp. kosher salt
Heat the olive oil over medium-low heat in a medium sauce pan. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is translucent. Add the turmeric, cumin, cayenne, lentils and broth, stir and turn the heat up to high. When the liquid boils, turn the heat down to a simmer, cover and cook until the lentils are very tender, about 15 minutes. Remove from heat and add the lemon juice and salt. Serve with a spoonful of plain yogurt (or not) and warm pita or nan bread.
I like to serve this over some sort of greens and with a little sriracha for extra zing.