Indian-spiced lentils with kale from Cook's Illustrated Magazine, Mar/Apr 1995 (page 25) by Katherine Alford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on July 10, 2011

    used French lentils, oil instead of butter. Cooked lentils in 4 cups of water in Pressure Cooker for 10 min. Fast release. Added chopped kale. Next time will try chopping kale in processor. Set this aside and had seasoning ingredients ready for cooking just before serving. Not a pretty dish but it was very good with broiled cod and lettuce/ mango salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.