Everyone should make this. It’s easy, healthy, filling, inexpensive, and most importantly – delicious. Although it might not be the prettiest of dishes on here, it definitely contends for the tastiest. I love a good curry, and I guarantee once you make this you’ll make it again – I did!

• 1 tblsp minced garlic
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp cumin seeds
• 1 small shallot, minced
• 1 tbsp tomato paste
• 1 cup dried green lentils
• 1/4 tsp ground turmeric
• 4 ounces kale, stemmed and leaves finely chopped
• 1 medium carrot, small dice
• 1 cup finely chopped cilantro
• 1/2 tsp cayenne pepper
• Salt
  *adapted from Food&Wine’s Green-Lentil Curry

  In a small skillet, heat 3 tablespoons of canola oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the garlic, ginger, cumin and coriander and let cook about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

  In a saucepan, combine the lentils with the turmeric and 4 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve garnished with plain yogurt and basmati rice on the side.