This recipe comes from the Eating Well magazine. A bit of a hassle to put together, but quite delicious. RATED a 4.78 on the Kale Scale.
My version is 1/2 what the recipe calls for. I made two servings instead of four. Also, optional is to serve with non-fat greek yogurt, which I did, but I didn't include the yogurt in the nutrition count.Follow the cooking instructions in the magazine link. When done, steam the kale and either mix into the lentils and put in squash, OR mix squash guts with lentils and put on bed of kale on plate. Top with optional yogurt.
INGREDIENTS:
1 squash
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ACORN SQUASH, RAW
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2 tsp
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BUTTER
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1 tsp
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garam masala
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1/4 tsp
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SALT
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1.5 cup
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WATER
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1/2 cup
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LENTILS, RED, DRY
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2 tsp
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OLIVE OIL
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1 tsp
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CUMIN SEED (aka coriander seed)
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2 leek
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LEEK, sliced thin
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1/3 cup
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ONION, chopped
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1/2 carrot
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CARROT, sliced thin
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1 tbsp
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GINGER ROOT, peeled, minced or diced
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2 oz
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GREEN CHILES, DICED, canned
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1 tsp
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CORIANDER, ground |
1/2 tsp
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TURMERIC, ground
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1/2 cup
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TOMATO, DICED
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2 cup
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KALE, ripped into bite size pieces
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