Careme

Instructions

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1. 1.

   Finely dice 1 medium-large yellow onion (about 8 ounces). Mince 4 garlic cloves, keeping two equal portions separate. Grate enough ginger to measure 1 tablespoon, dividing it into 2 teaspoons for the stew and 1 teaspoon for the kale.

2. 2.

   Strip the tough stems from 1 large bunch Organic Dino Kale to yield about 8 ounces of leaves. Wash and cut the leaves into thin ribbons. Rinse and drain 3/4 cup dry red lentils. Squeeze 1 lemon to yield 2 tablespoons juice.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 10–12 minutes, stirring often, until soft and lightly golden. Add a tablespoon of water if it begins to stick.

4. 4.

   Reduce the heat to medium-low and stir the following into the softened onion:

   • Half the minced garlic, equivalent to 2 cloves
   • 2 teaspoons grated ginger
   • 2 tablespoons tomato paste
   • 2 teaspoons salt-free berbere seasoning

   Cook, stirring, for 1–2 minutes until fragrant; do not let the spices scorch.

5. 5.

   Add the rinsed lentils, 2 1/4 cups water, and 1 1/2 teaspoons Diamond Crystal kosher salt. Bring to a gentle simmer, then partially cover and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils collapse into a thick, spoonable stew. If needed, add water 2 tablespoons at a time to loosen it. Stir in 1 tablespoon lemon juice.

6. 6.

   While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the second portion of minced garlic, equivalent to 2 cloves, and 1 teaspoon grated ginger; stir for 30 seconds. Add the prepared kale, 3/4 teaspoon Diamond Crystal kosher salt, and 1/4 cup water. Cover and cook for 5 minutes, then uncover and cook for 3–5 minutes, stirring, until tender and most of the liquid has evaporated. Stir in 1 tablespoon lemon juice.

7. 7.

   Divide the lentil stew between two shallow bowls. Spoon the garlicky kale alongside, keeping its bright green ribbons distinct from the red-orange stew, and serve hot.

Want more detail? See the temperature guide.