5.0
(694)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the 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 spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
Step 2
In a saucepan, combine the lentils with the turmeric and 5 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 green beans, 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.
Your folders
bonappetit.com
4.7
(27)
Your folders
minimalistbaker.com
4.6
(83)
30 minutes
Your folders
simplyquinoa.com
4.3
(42)
35 minutes
Your folders
skinnyspatula.com
5.0
(1)
30 minutes
Your folders
chelseasmessyapron.com
5.0
(11)
40 minutes
Your folders
theplantbasedschool.com
Your folders
cookingclassy.com
5.0
(5)
60 minutes
Your folders
simpleveganblog.com
4.8
(28)
30 minutes
Your folders
theplantbasedschool.com
5.0
(77)
25 minutes
Your folders
gimmethatflavor.com
5.0
(9)
50 minutes
Your folders
noracooks.com
4.8
(8)
40 minutes
Your folders
noracooks.com
Your folders
mattsfitchef.com
30 minutes
Your folders
rasamalaysia.com
4.6
(80)
15 minutes
Your folders
myjewishlearning.com
3 hours
Your folders
myjewishlearning.com
3 hours
Your folders
bonappetit.com
4.4
(27)
Your folders
foodandwine.com
4.0
(2.2k)
Your folders
kasiakines.com