Start with Color! (or “I Shall Name Thee Kalentils von Sweeten Tater”)

In my pantry today:

  • 1 c dried lentils
  • 1 large onion
  • 2 leaves of kale, pulled from stem
  • 1 tbsp vegetable ghee
  • 2 c vegetable broth
  • 1/4 c half and half
  • 1 tsp kala jeera
  • 1/2 tsp turmeric
  • 1.5 tsp coriander
  • 1/8 tsp cinammon
  • 1.5 tbsp garlic paste
  • 1 tsp asafoetida
  • 2 c cooked Basmati rice

This will be a beautiful bright green and orange dish as you begin cooking; heat will of course wilt the beauty of nature… but rest assured that you will still be putting many valuable phytonutrients into your body! Start with vegetable ghee in a cold pan heating to M. Carelessly of aesthetic, cube-chop onion and sauté. Rip kale leaves from stem and toss them with the onion. Add seasonings, coat everything and when kale begins to wilt, upturn the entire pan into the food processor with 1/4 c broth and puree for 5-6m. Add it back to the pan with sweet potato pieces, lentils (soaked for an hour, so now 2c worth) and 1.75 c vegetable broth. Bring to simmer on MH then reduce heat to ML, cover and let cook for 30-45 minutes (or until sweet potatoes are at a consistency you like — I go for as tender as is possible without losing shape). When close to serving, stir in the cream; serve over Basmati rice. This dish was 4 spoons of culinary delight, and the leftovers, being so rich and chunky with lentils, are slated to base an excellent soup. Because, by The Hammer of Thor, I want to and will make soup again before November.

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