1 1/2 cup of orange lentils
2 cups chicken broth (optional)
Rinse lentils thoroughly. Add enough water to cover the lentils and another two cups. Let lentils come to a boil. Remove scum that appears on the surface. I like using the orange lentils as they cook very quickly. When the scum is removed you can add the chicken broth.
When the lentils are soft (about 10-15 minutes) make the onion seasoning that makes it so yummy.
1 medium onion chopped
2 Tablespoons of olive oil
1 teaspoon of grated ginger
2 cloves of garlic finely chopped
1/2 jalapeño pepper minced (optional)
1 teaspoon of cumin seeds
1 teaspoon of turmeric
Salt to taste
Cayenne pepper to taste
1 teaspoon of cumin powder
1 teaspoon of coriander powder
2 – 3 stalks of kale leaves
In another pan sauté olive oil and onion, garlic, ginger and jalapeño. When onions are transparent add the spices and cook another 3 minutes. Add to the cooked lentils.
Remove the stems from the kale (you can use spinach if you don’t like kale, but kale is hardier) and wash thoroughly. Just shred with your hands and add to the lentils. Cook another 2 minutes.
I used to eat this with rice before but now I’m eating this like a hardy soup. I like crunchy things to eat so I have one popadom with it which I make in the microwave in one minute. See picture.
Or you could add a cup of cooked quinoa to get some extra protein. This is really filling and satisfying.