For the lentils
- 1 cup dried red lentils
- 1/2 teaspoon ground turmeric
- 3 cups water
For the greens
- 2 – 3 tablespoons olive oil
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 small dried chiles (such as arbol)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 canned, whole peeled tomatoes, diced
- 4 cups packed greens (such as kale, spinach, turnip, and/or radish), stems removed and discarded, leaves roughly chopped. (Frozen greens are a fine option, too.)
- Salt and pepper
For the rice
- 1 cup dried Basmati rice
- Teaspoon of salt
- 6 – 8 cups water
*optional garnish: lemon juice, green onion, cilantro, yogurt
Cook the lentils
- Rinse the lentils and bring to a boil with the water and turmeric.
- Lower heat and simmer for about 20 minutes until soft.
Cook the greens
- Meanwhile, heat the oil in a skillet (be careful to not let it smoke).
- Add the cumin and mustard seeds to the oil.
- When the seeds begin to pop (about 10 seconds), add the chili, garlic, and ginger.
- Lower the heat to medium and cook for a few minutes (don’t burn the garlic).
- Add the greens, tomatoes, and some salt and pepper. Cook another few minutes until the greens are totally wilted.
- Add everything in the skillet to the cooked lentils. Add a bit more water if necessary.
- Simmer for about 10 minutes and add more salt if it needs it.
Make the rice
- Bring a pot of water (about 6 – 8 cups) to boil.
- Wash and drain rice three times to clean and remove extra starch.
- Add the rice and a teaspoon or so of salt to the boiling water.
- Boil the rice for 7 – 10 minutes (depending on the brand of rice). When the rice starts to float and dance, it’s about ready. Test it like pasta.
- When the rice is just fully cooked, strain and put back into the dry pot.
Put it together
- Fill a small coffee cup or bowl with some of the rice and invert onto a plate.
- Spoon the lentils and greens onto the plate besides the rice and garnish with a squeeze of lemon, green onions, and/or cilantro.
Serve with a side of yogurt.