Indian-Spiced Lentils with Kale

Indian-Spiced Lentils with Kale

Cooks Illustrated, Published March 1, 1995.  sent to us my member Lizzy. It looks good—I have had similar recipes and I always love the science behind the Cook’s Illustrated recipes.

  • 1cup red lentils , picked over and rinsed
  • 1teaspoon table salt
  • 1pound kale , stemmed, rinsed, and coarsely chopped
  • 2tablespoons unsalted butter
  • 1teaspoon ground coriander
  • 1/2teaspoon ground cumin
  • 1/2teaspoon dry mustard
  • 1/4teaspoon red pepper flakes or to taste
  • 2cloves garlic , minced

· 2teaspoons minced fresh ginger

1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes, adding kale during last 5 minutes of cooking. Drain, reserving 1 cup cooking liquid.

2. Meanwhile, heat butter in large skillet over medium heat. Add next four ingredients; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and kale and reserved cooking liquid. Simmer to blend flavors, about 5 minutes. Adjust seasonings and serve.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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3 Responses to Indian-Spiced Lentils with Kale

  1. Franaramadingdong says:

    Love this CI recipe. We’ve been enjoying the kale from our CSA, and this recipe was one my husband was so excited to discover earlier this summer. We kept checking stores for red lentils but have made this dish many times this summer with brown lentils in the meanwhile. I will happily take red lentils off of my ongoing shopping list!!! Glad you posted your comment.

  2. Deb says:

    Wish I had read your comment. I can’t seem to get red lentils to stay whole. Can someone tell me the secret? My Indian Spiced Lentils would have made a better soup!

  3. lizzy says:

    I forgot to mention that I used regular brown lentils with this recipe and I liked it. Red lentils are harder to find and turn into mush fast! Lizzy

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