Substitute other leafy greens for the kale, such as collards, Swiss chard, or spinach, or use a combination of these greens.Based on a classic Indian recipe for dal, this combo packs a lot of flavor, nutrition, and the added bonus of lentils, which are rich in fiber and will fill you up. If you let it cook while you’re out for the day, all you have to do is add the kale when you come home.
Makes 6 servings.
2 tablespoons olive oil
1 small onion, finely diced
2 teaspoons ground cumin
2 teaspoons turmeric
1/4 teaspoon cayenne pepper
2 tablespoons fresh ginger
21/2 cups lentils, rinsed
6 cups water
4 cups chopped kale
Salt to taste
1. In a skillet over medium-high heat, cook the onions in the olive oil until translucent, about 3 minutes. Turn off the heat and stir in the cumin, turmeric, and cayenne pepper to coat the onions with the spices. Next, stir in the ginger.
2. Put the lentils in the slow cooker, then add the onion/spice combo. Top with water and stir gently to combine. Cover and cook on Low for 7 hours or on High for 4 hours.
3. Add the kale, cover again, and continue to cook on Low for about 30 minutes. Season with salt and pepper to taste.
Variations:
Substitute other leafy greens for the kale, such as collards, Swiss chard, or spinach, or use a combination of these greens.
Garnish with chopped cilantro.