CURRIED LENTILS WITH CAULIFLOWER AND GREENS

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Applying heat to crucifers denatures its important myrosinase enzyme. In this fragrant stew, we offset the loss by stirring fresh greens back in. This is a great recipe to utilize pre-packaged baby kale if you don't have fresh whole leaves on hand. 

Serves 2

·       1 cup green or brown lentils, rinsed and drained

·       2 3/4 cups water

·       2 teaspoons olive oil

·       1 onion, diced

·       1 clove garlic, minced

·       1 teaspoon sea salt, and to taste

·       1 teaspoon each: coriander, ground cumin and tumeric (or use a curry paste)

·       1/2 teaspoon ground cinnamon

·       2 cups cauliflower florets

·       1 cup tomato sauce

·       1 teaspoon ginger, dried or 2 teaspoons fresh grated

·      Pinch cayenne

·       2+ cups baby kale or kale mix

·      Roasted cashews for garnish (optional)

  1. Bring lentils and 2 cups of water to boil. Lower heat, cover and simmer until tender and water is absorbed, about 25-30 minutes. 
  2. Meanwhile. heat olive oil and sauté onion, garlic and salt until onion is soft but not browned.
  3. Add all remaining ingredients (except for kale and cashews) plus 3/4 cup water. Cover and simmer until cauliflower is al dente, about 15 minutes. Add more water as needed to keep sauce fluid but not runny.
  4. Stir in the greens. Cover pot and allow to wilt for 30 seconds - 1 minute.
  5. Gently fold the cauliflower into the lentils.
  6. Serve and garnish with cashews.