We used to make this a bit more often, but, since our food revolves around the seasons, we kind of forgot about making it since last winter (last greens season). Fortunately for us, each week we pick up a newsletter at the same time we pick up our CSA produce and the back page has 3-5 suggested recipes for this week’s produce. It’s great if you really don’t know what to make, or if, like us, you just need to be reminded of a great dish.
Like many recipes, we really took inspiration from the original recipe at the Tucson CSA web site, and, we give the links so you can check it out. Or you can follow along right here.Serves 4 as a starter.
- 1/2 cup dried lentils
- 1 bunch greens (about 8 ounces)
- 2 Tbs olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp dried chili flakes
- 1/2 tsp turmeric
- 2 tsp minced ginger
- 1 tsp coriander powder
- Salt, to taste
You can use pretty much any kind of greens here. If they have tough stems, de-stem them and chop into small pieces. If the stems are tender (spinach, chard), you can leave them on and chop into small pieces. The spices you can pick up at an ethnic food market — cheaper than your supermarket, we’re sure.
Heat oil. In a larger sauce pan (3-4 quart) heat the oil on medium until hot. Then add the chili flakes and cumin seeds. Cook until fragrant, about 2 minutes.
Add turmeric. Stir in the turmeric and cook for about 1 minute to remove the raw spice taste.
Add ginger. Stir in the minced ginger, and cook for about 1 minute more.
Add lentils. Add the lentils and stir, add the coriander and cook for a minute, then add 3 cups water and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
Add greens. Add the shredded greens and continue to simmer for about 5 minutes, or until the greens have wilted and cooked in. Taste, and add salt as needed.
Simmer. Simmer for about 20 minutes more, or until the lentils are starting to fall apart.
Serve with basmati rice and enjoy.
As we said, we used to make this up as a quick and easy way to eat a lot of greens at one time. Then we forgot about the recipe for some reason, but we are now happy to have it back in our repertoire and to share it with you. Four stars — like most quick soups, it lacks a certain depth of flavor that is hard to quantify.