After a totally indulgent birthday dinner on Wednesday, it was good to come home and make a delicious, healthy vegan/vegetarian lentil and kale dish over cauliflower or regular rice. (Vegan preparation omit the yogurt on top.) Here is the recipe I use.
2 tsp. olive oil
1 finely chopped medium onion
2 cloves minced garlic
1/2 tbsp. finely 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 salt, turmeric, cumin, cayenne and let them cook in the pan briefly and then add the 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 adjust salt if needed Serve with a spoonful of plain yogurt (or not) and rice, greens,warm pita or nan bread.
The way I serve it is to put down a layer of warmed cauliflower or white rice followed by a layer of raw kale leaves (put the stems into the lentil mixture to cook), and then the gingery lentils with a topping of optional Greek yogurt and sriracha.