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  • Meatless Monday: Stewed Red Lentils with Mustard Greens

    Monday, April 14, 2014

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    Ready to break up with Kale?

    Let’s face it, you two have been hanging out a little too much lately. What started as a little flirtation over chips, salads and sautes slowly evolved into a temporary obsession. Before you knew it, you were telling all of your friends how much you loved Kale, how you couldn’t remember what life was like before Kale came along.

    Then it happened. You found yourself looking at Kale one night and all of a sudden you felt….well….bored. Uninspired. Maybe even a little annoyed. Kale could be so self righteous at times, totally bitter and a little tough at others.

    Fortunately your friend introduced you to Mustard Greens.

    The romance is back. ______________________________________________________________________________________________________

    A little dramatic? I’m not gonna lie, I was starting to feel this way about kale. I mean, I still enjoy it every now and then, but I just need something else. It’s not kale, it’s me. I get bored. Fortunately my friend Fabiola over at Not Just Baked casually mentioned how she had made the most amazing fresh mustard greens and I was like “whao, wait a minute. I’ve seen mustard greens in local markets more often lately, but I’m not sure how to approach them. They’re a little…intimidating”. (not sure why this was, I think I’d read a sorta scary article about them once…). Within a couple of minutes, Fabi had me convinced I was missing out.

    And that maybe I could even break up with Kale. Ok, maybe she suggested just taking a break.

    Stewed red lentils with Mustard Greens_Kindred_kitchen11_edited

    After doing a little research on the characteristics of mustard greens (turns out they are related to kale….shhh…..), I discovered that they are quite common in Indian cooking. Armed with this little tidbit of information, I decided to do a loose interpretation of a curry with red lentils. The recipe comes together really easily and the best part is it’s a one-pot meal. Once you’ve cooked the lentils for 15 or 20 minutes, infusing them with all of the spices you’ll for this recipe, you simply pile the chopped mustard greens on top of the lentils, cover the pan and let them steam for a few minutes longer. Easy, right? And it’s a pretty hearty vegetarian dish, so it’s a perfect fit for adding more meatless meals to your cooking repertoire.

    Oh, and it’s ok to let Kale back in to your life….maybe just don’t make the relationship quite so exclusive…

    Stewed red lentils with Mustard Greens_Kindred_kitchen13_edited

    Meatless Monday: Stewed Red Lentils with Mustard Greens

    servings: 4 | time: about 40 minutes

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    ingredients:

    2 TBSP. virgin coconut oil

    1 shallot, minced

    1 large clove garlic, minced

    1 tsp. mustard seeds

    1 1/2 cups red lentils, rinsed

    1 tsp. ground turmeric

    1/2 tsp. ground cumin

    1/2 tsp. ground corriander

    1 tsp. salt

    1 bay leaf

    2 cups vegetable stock or broth

    2 cups water

    1 large bunch mustard greens, rinsed well and coarsely chopped

    1/3 cup Greek yogurt

    Fresh chopped mint and extra virgin olive oil for garnish

     

     

     

    directions:

    1. Heat the coconut oil in a large Dutch oven over medium high heat

    2. Add the shallot and garlic and cook for 2 minutes

    3. Add the mustard seeds and cook for 2 minutes

    4. Add the lentils, turmeric, cumin, corriander, salt and bay leaf. Cook forĀ 3-4 minutes

    5. Add the broth and water, bring to a strong simmer over medium low heat. Cover and cook for 20 minutes

    6. Pile the chopped mustard greens on top of the lentils, sprinkle with a large pinch of salt, cover and cook for an additional 30 minutes (this will steam the mustard greens)

    7. Remove the cover from the pot, stir to incorporate the steamed mustard greens and cook for another 5 minutes

    8. To serve: place each serving in a large shallow bowl. Top with 1-2 TBSP. Greek yogurt, a couple of large pinches of chopped mint and a drizzle of extra virgin olive oil

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