Vegan

Vegan Garam Masala Lentils with Kale, Zucchini & Jasmine Rice

Warm garam masala lentils stewed with kale and zucchini; served over fluffed jasmine rice.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free & Vegan

Calories: 510 Fat: 4g Carbs: 45g Protein: 14g

Garam masala is a popular Indian spice blend that brings forth the warmth of baking spices, coriander, peppercorns, and other comforting ingredients. We’ve combined these amazing flavors with hearty, healthy lentils, fresh veggies, and fluffy rice for a quick weeknight dinner that you can have on the table in no time.

Ingredients

Garam masala

Jasmine rice

Vegetable Broth Base

Red lentils

Onion

Kale

Garlic

Zucchini

Mince To cut a food into very small pieces.

Sauté To jump. To fry in a small amount of fat at high heat.

Simmer To stew gently below or just at boiling point.

2 Medium pots with lids

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Remove top and bottom from zucchini, slice into ¼" rounds. Mince or grate garlic. Remove kale from stem; stack leaves and cut into 1" pieces (See Chef's Tip). Peel and dice onion into ½" pieces.

Step 2: COOK RICE

Place rice, 1¼ cups water and a pinch of salt and pepper in a medium pot. Bring to boil, reduce to low and cover. Cook covered for 20 min until done. Fluff with a fork. While rice is cooking, begin cooking lentils (Step #3).

Step 3: COOK LENTILS

Heat 2 Tbsp. oil in a medium pot over medium heat. Add onions and cook 3-4 min until soft. Add garlic and lentils and sauté 1 min. Add 2 cups water, garam marsala and vegetable broth base. Stir vigorously to dissolve, bring to a simmer, reduce heat, cover, and cook 15-20 min until lentils are soft and ¾ of the liquid has been absorbed.

Step 4: FINISH LENTILS

Add zucchini and kale to lentils; bring heat back to medium and cook stirring constantly for 4-5 min until vegetables soften.

Step 5: PLATE YOUR DISH

Divide rice between two bowls, top with lentils. Enjoy!

Step 6: CHEF'S TIP: CUTTING KALE

Hearty greens like Swiss chard, kale and collards often have a tough, fibrous stem that needs to be removed prior to cooking. Just cut the leaf off from each side of the stem then discard the stem or add them to your favorite jar of pickles to pickle the stems.