Not sure how I stumbled on this recipe, but I recently found the Cook's Illustrated Indian-Spiced Lentils with Kale recipe. Given that I have been wanting to a) find better ways to eat kale and b) eat more protein-rich lentils, this seemed like the perfect winter recipe to try.
(And it uses some of the tin of dry mustard I purchased for the Classic Mac and Cheese, which is another bonus).
The recipe was incredibly easy to make, though I had a few modifications and recommendations for future attempts. First, I used masoor dal, which is a reddish lentil. It appears that masoor dal is probably not the "red lentils" called for in the recipe though, because the lentils were incredibly mushy after only boiling for 5 minutes (instead of the 5 minutes of boiling, followed by 20 – 25 minutes of simmering called for in this recipe). Second, I modified the recipe slightly for the amount of lentils I had on hand – 3/4 cup with 5 cups of water, instead of 1 cup of lentils to 6 cups of water. Finally, I reduced the coriander by half and doubled the crushed red pepper to accomodate personal preferences. (FYI for future attempts, I used curly green kale.)
The resulting dish was really a great, one-pot, incredibly healthy meal. The greens were very ginger-y which reduced their bitterness, and also had a lot of flavor from the spices. This is definitely a must-try kale meal, especially for those (like me) who have trouble with the bitterness of this green superfood.
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