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

Side Dishes
Vegetables
Beans
Vegetarian

Appears in Cook's Illustrated March/April 1995

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

SERVES 4

TIME 1 hour

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