This hearty vegetarian stew has special memories for me. I used to make it almost every day when I was broke, back when I was trying to open my first restaurant. And yet I never get tired of it. This dish has layers of flavors, comes together pretty rapidly, and leaves you fully satisfied.

　　

Ingredients

serves 4

　　4 tablespoons canola oil

　　1 carrot, diced

　　2 celery stalks, diced

　　2 cups lentils

　　1 bay leaf

　　1 tablespoon curry powder

　　1 teaspoon red curry paste

　　1 teaspoon ground cumin

　　1 large white onion, cut into 1/2-inch wedges

　　Kosher salt and freshly ground black pepper

　　2 tablespoons honey

　　2 tablespoons unseasoned rice vinegar

　　1 head kale (about 3/4 pound), cut into 1-inch pieces

　　1/4 cup Greek-style yogurt

　　1/4 cup roasted and salted cashews, coarsely chopped

　　Fresh cilantro leaves

　　

Step 1

Put a large pot over medium heat and add 2 tablespoons of the oil. When the oil is shimmering, add the carrot and celery. Cook and stir until the vegetables soften a bit, 3 to 4 minutes. Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes. Add 1 quart water, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes.

　　

Step 2

Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil. When the oil is shimmering, add the onion. Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes. Season with salt and pepper. Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes. Add the vinegar and kale. Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point.

　　

Step 3

Mix the kale mixture into the lentils. Simmer over low heat until the stew is thick, 5 to 8 minutes. Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.

　　Michael's Genuine Food