2 tbsp vegetable oil
1 cup red or yellow lentils, rinsed well
1 cup vegetable broth
2 cups water
1 tsp minced fresh ginger or 1/2 tsp powdered ginger
1/2 medium onion or 1 small onion, diced
1/2 tsp turmeric
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp garam masala
2 cups cubed and peeled sweet potatoes
2 cups mustard greens, collard greens or kale, thick stems removed, roughly chopped
1/4 cup raisins (optional, but if you don't add them, I suggest adding a tablespoon of brown sugar in place)
salt to taste
Place coriander, cumin, turmeric, cinnamon, 1/2 tsp salt, garam masala and cayenne to spice grinder or mortar and pestle. Grind spices and set aside. (Note - the only really necessary spices in this recipe are the cumin, cinnamon and salt - all other spices will help enhance the dish, but if you don't have them, don't let that prevent you from trying it out!)
Heat vegetable oil in medium dutch oven or sauce pan over medium heat. Add onion and saute until soft, about 5 minutes, add ginger and saute for 2 more minutes. . Add spices to pot and stir for 30 seconds to one minute, until fragrant. Add lentils, water and vegetable broth. Bring to boil, then reduce to simmer and cover. After 15 minutes, add cubed sweet potatoes. After 10 more minutes, add greens and raisins, and gently stir in. Add a bit more salt to taste. Simmer for 5 more minutes uncovered, or until thickened. (Note - the picture above shows the lentils a bit soupy - you want the final product a bit more thick than that.)
Serve lentils with fish, chicken or on their own. I served them the first night with Trader Joe's cod that was marinated in soy and ginger.
On night two, I reheated the lentils and served them with some yogurt, garlic and lemon juice marinated chicken breasts.
Also, because I'm new at this, if you notice something confusing in the recipe, please let me know so I can correct it!