For the next month, I hope to focus a bit on eating at home in addition to eating out because we’re eating more at home since we’re in the middle of CSA season and it is also Ramadan.
Last week my CSA had kohlrabi, cilantro, swiss chard, kale, beets and garlic scapes.
I decided to create a lentil stew using traditional Indian spices and seasonal greens.
Lentils with kohlrabi and greens:
3 tsp salt
3 tablespoons turmeric
1 tsp of red chili powder
3 cups of red lentils
1/2 white onion sliced
2 garlic cloves
3 tsp cumin
1 tsp ginger powder
1 bunch of kale, swiss chard or spinach (optional)
cilantro for garnish
1) Boil 6 cups of water with 3 tsp salt.
2) Add 3 cups of rinsed dry masoor red lentils when the water comes to a full boil, then turn down to low and simmer 30-45 minutes till lentils are soft like a thick bean soup.
3) Add a tablespoon of turmeric and 1 tsp of red chili powder to the lentils, and mix in well.
4) Continue to let lentils summer, and fry half a white sliced onion with 1 tablespoon oil, 2-3 diced kohlrabi, 3 tsp cumin, 2 garlic cloves and a tsp of ginger powder in a separate pan.
5) Add the fried mixture, one bunch of kale or swiss chard, and 1/4 cup water to your lentils, stir and let simmer another 30 minutes.
6) Taste, garnish with cilantro, and add salt to taste!
What are you doing with all that extra kohlrabi, kale and swiss chard?