Emulsified Soy Lecithin Granules

One of my favorite new gluten-free cookbooks is Nourishing Meals by Alissa Segersten and Tom Malterre.  I made their Lentil and Kale Dale recipe on a cold November night and enjoyed the juxtaposition of warming spices and sweet chutney.  I didn’t have the garam masala or the cilantro but it was still delicious without those ingredients.  I served it with quinoa but the lentils are filling enough on their own.  I added a dollop of cranberry chutney on top.


2 TB extra virgin olive oil

1 small onion, finely diced

2 TB finely chopped fresh ginger

2 teaspoons ground cumin

2 teaspoons tumeric

1 1/2 teaspoons garam masala

1/8 to ¼ teaspoon cayenne pepper

2 1/2 cups French lentils, rinsed

6 cups water

4 cups chopped kale

1 1/2 teaspoons sea salt

handful cilantro, chopped

Heat a 6-quart pot over medium heat.  Add the olive oil and onion, sauté for 6-7 minutes.  Add the ginger and spices, sauté for a few minutes more.  Add the lentils and water; cover and simmer for 40 minutes.

Add the kale and salt; stir and simmer uncovered fro 10 minutes in order to cook the kale.  Turn off the heat and add the cilantro.  Serve over rice or quinoa and add a dollop of any fruit chutney.

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