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.