4 cups water2 cups chopped kale (any variety)
1 onion (yellow or white)
1 cup red lentils (rinse well)
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
Boil water and add kale, lower heat and allow to simmer covered for about 10 minutes. Finely chop onion and add it to the pot. Continue simmering about 5 minutes. Lastly add lentils and finely chopped carrots and give pot a good stir. Keep burner on lowest flame and simmer pot covered for 20 minutes or until lentils are tender. Remove from heat. Add salt, coriander and cumin and serve immediately. Refrigerate unused portion for up to 5 days.
This recipe makes about 6 servings. You can certainly add any other seasonings or fresh herbs you like just make sure to wait until the end to add the salt. Adding salt during the cooking process of legumes can affect the texture, flavor and temperature.