Lentil Vegetable Curry

Ingredients:

• 1/2 tsp. ground ginger
• 1 tsp. crushed garlic
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 cup water
• 3 Tbsp. extra virgin olive oil
• 1/8 tsp. ground cumin
• 1 small shallot, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. of water
• 1 1/4 cups dried lentils
• 1/4 tsp. ground turmeric
• 5 cups water
• 4 oz. green beans, cut into 1 inch pieces
• 4 oz. collard greens, inner stems removed and discarded, finely chopped
• 1 large celery rib, sliced
• 3/4 cup fresh cilantro, finely chopped
• 1/2 tsp. cayenne pepper
• 1/4 cup fresh cilantro, finely chopped
• salt, to taste

Directions:

Combine the ginger, garlic, coriander, and the 1 teaspoon ground cumin in a small bowl and stir in the 1/4 cup of water to make a paste.

Heat olive oil in a small skillet. Add the 1/8 teaspoon ground cumin and shallot and cook, stirring, until lightly browned, about 1 minute. Add the bowl of spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and the 1 tablespoon of water, cook until thick, about 1 minute, and set aside.

Combine the lentils, turmeric, and the 5 cups of water in a saucepan. Bring to a boil, cover and simmer over low heat for 20 minutes, until the lentils are barely tender.

Add the green beans, collard greens, celery, the 3/4 cup cilantro, and the cayenne, stir and season with salt. Cook until the lentils and vegetables are tender, about 15 minutes.

Add the cooked spice paste that was set aside and the remaining cilantro, stir, and simmer for an additional 5 minutes and serve.

By Deeli from Richland, WA