Indian-Spiced Lentils with Kale
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4
Ingredients
1 cup red lentils, picked over and rinsed1 teaspoon table salt 1 pound kale, stemmed, rinsed, and coarsely chopped2 tablespoons unsalted butter 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon dry mustard ¼ teaspoon red pepper flakes or to taste2 cloves garlic, minced2 teaspoons minced fresh ginger
Instructions
- 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.
- 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.
Time
1 hourYield
Serves 4Ingredients
1 cup red lentils, picked over and rinsed
1 teaspoon table salt
1 pound kale, stemmed, rinsed, and coarsely chopped
2 tablespoons unsalted butter
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dry mustard
¼ teaspoon red pepper flakes or to taste
2 cloves garlic, minced
2 teaspoons minced fresh ginger
Ingredients
1 cup red lentils, picked over and rinsed
1 teaspoon table salt
1 pound kale, stemmed, rinsed, and coarsely chopped
2 tablespoons unsalted butter
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dry mustard
¼ teaspoon red pepper flakes or to taste
2 cloves garlic, minced
2 teaspoons minced fresh ginger
Ingredients
1 cup red lentils, picked over and rinsed
1 teaspoon table salt
1 pound kale, stemmed, rinsed, and coarsely chopped
2 tablespoons unsalted butter
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dry mustard
¼ teaspoon red pepper flakes or to taste
2 cloves garlic, minced
2 teaspoons minced fresh ginger
Why This Recipe Works
When experimenting with cooking techniques for our lentil recipes, we found that the addition of salt to the cooking water significantly developed the flavor of each lentil. The use of vinegar in lentil recipes, however, was not such a hit. It doubled the cooking time and gave the lentils a rather grainy texture. Subsequent tests with wine and tomato yielded similar results. This is because acids interfere with lentils' ability to bind with water. This in turn causes them to take longer to soften and to have a rather dry taste.
Instructions
- 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.
- 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.
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