Cook’s The Best Recipe
ON LENTILS – Regular lentils have a distinct taste. Green are pretty bland. Red ones are on the sweet side. Masoor lentils have the best taste. These are a whole red lentil.
1 cup lentils, masoor if possible, picked over and rinsed
1 teaspoon of salt
1 pound of kale, stemmed and chopped
2 tablespoons unsalted butter
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground mustard
¼ to ½ teaspoon hot red pepper flakes
2 garlic cloves, minced
2 teaspoons minced fresh ginger root
Bring lentils, 6 cups of water, and salt to boil in a medium saucepan; boil for 5 minutes. Reduce heat and simmer until lentils are tender but still hold their shape, 20 to 25 minutes, adding kale during the last 5 minutes of cooking. Drain and reserve 1 cup of the cooking liquid.
Meanwhile, heat butter in a large skillet over medium heat. Add coriander, cumin, mustard, and hot red pepper flakes: saute 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.