Curried Lentils

During my time at Pacific College of Oriental Medicine (PCOM), the curriculum included an "Eastern Nutrition" course and a "Western Nutrition" course. It was nice because each week a different student would have to prepare a dish and bring it to the class.

This recipe was provided by one of my classmates, and its claim to fame is that it is high in folate (essential for everyone, especially pregnant women).

It can be prepared as per the directions below, or put into a crock pot for 4 hours instead.

Ingredients

1 cup brown or green lentils, washed and picked over

4 cups vegetable broth

1 TBS. olive oil

1 medium onion, chopped

3 medium cloves garlic, chopped

2 medium carrots, diced to 1/4 inch pieces

2 medium celery stalks, diced into 1/4 inch pieces

2 cups kale, finely chopped

2 tsp. curry powder

1/2 tsp. ground coriander

1/4 tsp. ground cayenne pepper

1 15oz. can diced tomatoes, undrained

3 TBS. chopped fresh cilantro

salt and black pepper to taste

Directions

1. Rinse lentils in strainer, and sort through, removing debris.

2. Heat 1 TBS. olive oil in medium soup pot. Saute onion until translucent.

3. Add garlic, carrots, celery and kale. Continue to saute for another couple of minutes.

4. Add curry powder, cumin, coriander, and cayenne pepper and mix to bring out its flavor.

5. Add rinsed, drained lentils, vegetable broth, and tomatoes. Bring to a boil. Reduce heat and simmer uncovered until lentils and vegetables are tender, about 45 minutes. Add cilantro and season with salt and pepper to taste. Serves 4.

Can serve over rice, or as a stew.