Brown Lentil Curry
Ingredients
- 2 tsp oil
- 1 tsp cumin seeds
- 1 small onion, diced
- 1 inch ginger, minced
- 4 cloves garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 2 roma tomatoes, diced
- 1 cup dry brown lentils
- 1 small potato, cubed
- 2 tsp sugar (optional)
- 3 cups vegetable broth
- 1 bay leaf
- 1 cup minced collards, kale, or spinach
- Salt to taste
- Lemon Wedges
Preparation
Heat oil in a pot and add cumin seeds. Sauté until fragrant, about a minute.
Add diced onion with a pinch of salt, minced ginger, and minced garlic. Sauté until onions soften.
Add chili powder, garam masala, and turmeric. Also, add diced tomatoes and cook them down to release their juices.
Add dry brown lentils, cubed potatoes, vegetable broth, optional sugar, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 30-40 minutes or until lentils are soft.
Stir in minced collards, kale, or spinach. Allow them to soften for a few minutes before serving.
Serve with lemon wedges.