Search around, let simmer...

Monday, August 16, 2010

A Lentil-Kale-Tomato Dal...

So I have this huge bunch of Kale in my fridge, several not-quite-ripe Tomato, and some Lentils burning a hole in my cabinet. What ever did I do you ask? I cut up some Eggplant, Zucchini, shallots, and figs in and sautéed. It may be mid August (and I keep thinking fall is around the corner!) but I've had a hankering for stew and curry lately (albeit, not together necessarily). So with the help of some leftover Quinoa from last night and some roasted Cherry-tomatoes from last week, I threw something together for dinner that more or less fit the bill for curry, stew, lentil, and kale.

I sprinkled some feta around the edges, can't say why... I like Feta I guess
Sweetly Spicy Kale Dal

1/2 cup green lentils
1 1/2 cups water
1 medium shallot
1 tsp diced garlic (I cheated, used the jarred type)

3/4 cup diced eggplant, un-peeled
1 small zucchini, diced
3 cups kale, chopped and with the spine removed
1/4 cup roasted cherry tomato halves
12 dried black gigs, cut into eighths*
1 medium tomato, cut into chunks (they can be tough to cut...)
1/2 cup vegetable broth (and any water to add to the vegetables as they simmer)
2 tsp curry powder
1-2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp olive oil
light 1/2 tsp salt
pinch of cumin
1 tsp garlic powder
1/2 tsp ground ginger
For the Yogurt addition:
1/2 cup Fat-Free yogurt
1/2 medium cucumber, diced (peeled)
1/2 tsp cumin
1/4 tsp coriander
1/2 tsp black pepper
1/2 tsp garlic powder
And on the bottom:
(Insert quantity of) leftover grain (I used Quinoa) mixed with a few tablespoons of whole grain mustard, some Herbs-De-Provence.
And a pinch of Microgreens on the top, for a simple garnish!

I simply threw the diced Eggplant and zucchini in Tupperware with a bit of the curry, pepper and the olive oil and shook it all up.
Begin cooking the lentils (per package directions) and begin to sauté first the eggplant mixture and after several minutes the kale, and then the rest of the veggies in a large, deep pan with the vegetable stock. Add water as needed, as the stock will evaporate in the beginning and you will burn the vegetables!
Begin to sauté the diced garlic and shallot with a splash of olive oil and set aside. As the vegetables are probably shaping up well, add the spices and continue stirring. After several minutes (the tomatoes begin to break down, or rather the skin should look as if it's drying) cover and reduce to low heat. Make sure you stir periodically!
Combine the shallot-garlic sauté with the lentils just as the water is beginning to disappear (by this i mean the lentils are separating from their shells and the water has reduced below the height of the lentils). Stir and cook for several minutes more.
Combine lentils and vegetable mixture. Stir and simmer for a few minutes more. Serve over grain of your choice, top with (optional) yogurt, and finish with a pinch of greens (Alfalfa!)

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