Green-Lentil Curry

Madhur Jaffrey's

Hello! I just made this dish and tweaked it. I am a huge fan of lentils and have been eating them lately, as my health depends on it! If you eat animal protein, this is great with chicken sausage. 

Ingredients

  • 1 teaspoon finely grated ginger

  • 1 garlic clove -chopped finely.

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1-2 tablespoons olive oil

  • 1 small shallot (minced) or red onions

  • 1-2 tablespoon tomato paste mixed with of water

  • 2 cups dried green lentils

  • ¼ teaspoon ground turmeric

  • 4 ounces green beans (cut into 3/-inch lengths)

  • 1 bunch kale (stemmed and leaves finely chopped)

  • 1 medium carrot - chopped

  • 1/2 cup finely chopped cilantro

  • Salt to taste

  • lemon

Directions

Wash lentils until the water is clear. I also like to soak them while I prepare the veggies and spices; it reduces the cooking time. Cut all veggies, onions, etc., and combine the ginger, garlic, coriander, and ground cumin in a small bowl.

Add olive oil, shallots/purple onions in a small skillet and cook until golden. Add the spice combo, loosen with a bit of water, and stir in the tomato paste. Cook until thick, about 1 minute longer.

 

Then combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 2-3 minutes until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro, and season with salt. Cook until the lentils and vegetables are tender, maybe 10-15 minutes. Yummy with basmati rice and a squeeze of lemon. 

 


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