Curried Lentils And Kale Greens Recipe

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Servings: 2

Ingredients

Cost per serving $0.61 view details

Directions

  1. Rinse and soak lentils in water for 15 min.
  2. Meanwhile, remove stalks and spines from kale; rinse well and tear leaves into bite-size pcs. In a medium saucepan over high heat, bring 1/2 c. of water to a boil and stir in curry pwdr, raisins, cloves, onion, salt, pepper, carrot and celery; return to a boil. Add in remaining water, and return to a boil. Add in lentils and potato; return to boil. Reduce heat to low and cook uncovered till lentils are tender, about 15 min.
  3. Place kale on top of lentils, cover and cook till reduced by half, about 5 to 7 min. When done, lentils should be tender but not mushy.
  4. Remove from heat. Gently stir to combine kale and lentils. Transfer to bowls. Top each serving with portion of yogurt.
  5. Prep/cook time: 30 mins
  6. Spinach or possibly other fresh greens may be substitute for the kale; adjust cooking time.
  7. Notes: DINNER MENU: Curried Lentils, cornbread muffin, tomatoes, water.
  8. writes/edits for the San Francisco Chrinicle.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 333g
Recipe makes 2 servings
Calories 243  
Calories from Fat 13 5%
Total Fat 1.51g 2%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 342mg 14%
Potassium 816mg 23%
Total Carbs 44.61g 12%
Dietary Fiber 17.5g 58%
Sugars 7.24g 5%
Protein 14.4g 23%
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