Indian-Spiced Lentils with Kale

Name: Indian-Spiced Lentils with Kale
Yield: Serves 4
Ingredients: 1 cup, red lentils, picked over and rinsed; 1 teaspoon, table salt; 1 pound, kale, stemmed, rinsed, and coarsely chopped; 2 tablespoons, unsalted butter; 1 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 1/2 teaspoon, dry mustard; 1/4 teaspoon, red pepper flakes or to taste; 2 cloves, garlic, minced; 2 teaspoons, minced fresh ginger

7 comments

Appears in Cook's Illustrated March/April 1995

All types of lentils are best when cooked with salt but without acid.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

When experimenting with cooking techniques for our lentil recipes, we found that the addition of salt to the cooking water significantly developed the flavor of each lentil. The use of vinegar in lentil recipes, however, was not such a hit....

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