Description
Curried French Lentils: the lazy dinner that tastes like you cooked all day
Ingredients
Units
Scale
- 6 cups of water
- 1 cup French green lentils (or skip the wait: 1-2 cans work great)
- 1 yellow onion, chopped
- 1 small yam or sweet potato, diced (about 2 cups)
- 2 cups small cauliflower florets
- 2 ribs celery, sliced
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 tsp curry powder
- 2 tsp dried herbs (French or Italian blends both work)
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 4 cups chopped greens (kale, chard, spinach, collards, beet greens—mix it up!)
Instructions
- If you’re using dry lentils, get those started first.
- Bring them to a boil in a large pot with the water, then let them bubble gently for about 20 minutes.
- If you’re using canned, you can skip ahead, just rinse and have them ready to toss in later.
- Next, toss in the chopped onion, yam, cauliflower, celery, the full can of tomatoes (juice and all), and all those dried spices and herbs.
- Let everything simmer together for about 10 minutes so the veggies start to soften and those flavors really blend.
- Now add your greens. Softer ones like spinach or chard only need a few minutes to wilt, but heartier greens like kale or collards might want closer to 10 minutes.
- You’re aiming for fork-tender potatoes and wilted greens.
- Scoop it into a bowl just like that, or ladle it over brown rice if you want to bulk it up a bit.
