On Saturday evening we got straight to work using the contents of our first CSA. For dinner we made Indian-spiced lentils with kale (Cooks Illustrated recipe). This dish was simple to make and very tasty. It used up all our kale nicely.
The lentils cooked in boiling water for about 20 minutes before the kale was added to the pot. Meanwhile, butter was heated in my shiny new copper pot. The aromatic spices were then sauted in the butter for about a minute before the garlic and ginger were added. Once the garlic and ginger were softened the cooked lentils and kale were added, as well as 1 cup of the salted water in which they were cooked.
We ate this with some good wheat bread which I thought was a good accompaniment. There was even a little left over for a light lunch the next day.
Nice formatting kiddos
ReplyDelete