This dish is packed with some amazing flavor. I made the full recipe and served it as a side dish, then brought small containers to work all week after for snacks. The flavor was more amazing each day.
One important thing to note is that if you’re eating collard greens for their nutritional benefit and not just for their wonderful flavor factor, you should try to cut them ahead of cooking/eating and let them sit for 10 minutes. Read further on why here.
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15-ounce) can diced tomatoes
1 bunch collard greens, sliced into 1-inch-thick pieces
1 cup red lentils
Bring 1/2 cup water to a simmer in a large skillet over medium-high heat.
Add onion and garlic and cook for until the onion is translucent.
Stir in garam masala and cook for a minute.
Add tomatoes (including the juice) with 1 cup water and bring to a boil.
Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
Combine lentils and 2 cups water in a medium pot and bring to a boil.
Reduce heat to a simmer and cook about 8 minutes or until lentils are tender.
Stir the lentils into the skillet with the collards and serve.
I’m a sucker for well-prepared lentils (as is my sister) so when I came across a recipe for chili made with lentils rather than kidney beans I Had to try it (and have my sister over for dinner, of course).
It made for a perfect dinner on a cold night. This recipe uses ancho chili powder for a very mild heat, with a super flavor.
Red bell peppers lend a sweetness, and opting for fire-roasted diced tomatoes added a different element of flavor to the profile.
8 cups chicken or vegetable broth, divided
1 onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
4 teaspoons ancho chili powder
16-ounces brown lentils (about 2 1/4 cups)
2 (15-ounce) cans diced tomatoes
1/4 cup chopped cilantro
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat.
Add onion, bell pepper and garlic and cook about 8 minutes or until onion is clear and pepper is tender.
Stir in chili powder and cook for another minute, stirring constantly.
Add lentils, tomatoes and remaining 7 1/4 cups broth.
Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes or until lentils are almost tender.
Uncover and cook 10 minutes longer. Stir in cilantro and serve.
We opted for spinach salads as a first course. Since the chili was so lean we had goat cheese on crackers and a little bit of crumbled bacon on top.
And, of course, a nicely crusted French sourdough bread to dip in the chili 😉
Yummy dinner + fantastic company = happy Kitchbitch!
This is a great recipe for a main course. It can be made as-is for a vegetarian dish or you could add some grilled chicken or shrimp. For this round I chose to serve it with lima beans for protein. They have such fantastic flavor and texture (and Neil and I both love them). The lentils are a wonderful pairing with the fresh lemon juice, and the artichoke hearts add an element of buttery sweetness. This is a perfect fit for a healthy meal with tons of flavor.
1 cup low-sodium vegetable or chicken broth
1 cup finely chopped yellow onion
3/4 cup dried red lentils
3 cloves garlic, finely chopped
6 tablespoons lemon juice
1/2 pound whole wheat linguine
¼ pound fresh green beans, cut to one-inch lengths
1 cup mushrooms, chopped
4 artichoke hearts, rinsed, drained and quartered
Handful of frozen peas
In a medium pot add broth, 1 cup water, onion, lentils, garlic, mushrooms and green beans and bring to a boil.
Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes.
Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Add peas.
Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, drain and return to pot.
Immediately add artichoke hearts and lentil sauce to hot pasta, toss well and serve.
The left-overs from this dish are spectacular too!