Recipe - Curried Lentils And Kale Greens

One half cup Lentils; brown
1 One half cup Water
1 teaspoon Curry powder
1 tablespoon Raisins; dark
4 Whole cloves
One half small Yellow onion; thinly cut or sliced up
One fourth teaspoon Salt
One half teaspoon Pepper
One half cup Diced carrot
One fourth cup Chopped celery
One half cup Diced potato
2 cup (1 small bunch) kale
2 tablespoon Plain nonfat yogurt; for
topping

Rinse and soak lentils in water for 15 minutes.

Meanwhile, remove stalks and spines from kale; rinse well and tear leaves
into bitesize pieces. In a medium saucepan over high heat, bring One half cup
of water to a boil and stir in curry powder, raisins, cloves, onion, salt,
pepper, carrot and celery; return to a boil. Add remaining water, and
return to a boil. Add lentils and potato; return to boil. Reduce heat to
low and cook uncovered until lentils are tender, about 15 minutes.

Place kale on top of lentils, cover and cook until reduced by half, about 5
to 7 minutes. When done, lentils should be tender but not mushy.

Remove from heat. Gently stir to combine kale and lentils. Transfer to
bowls. Top each serving with portion of yogurt.

Per serving (1One half cups): 242 calories, 3% fat (0.9g); 74% carbs, 23%
protein.

Prep/cook time: 30 mins

recipe from SHAPE Cooks Spring 1998. form kitpath to eatlf cookbooks on
98Feb

Spinach or other fresh greens may be substitute for the kale; adjust
cooking time.

Notes: DINNER MENU: Curried Lentils, cornbread muffin, tomatoes, water.
Ethel W. Brennan is a food writer and cookbook author; occasionally she
writes/edits for the San Francisco Chrinicle.

Recipe by: Ethel W. Brennan for SHAPE

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998