Alright. As quick as summer came – it’s now on the way out. The last few mornings have left me reaching for a sweater…brrr. I LOVE fall, so no complaints here. I’m just amazed how fast the seasons turn over. I think my garden is too. With the cooler temps, I’ve been craving more hearty meals – like this pile of Sautéed GarlickyKale topped with UradDahl, Smashed GardenPotatoes & Roasted Asparagus. The nice thing about a meal like this…all that goodness with zero guilt. Actually, the only guilt I ever feel is when I don’t share. Sorry friends, next time – xx
- 1 cup whole urad lentils - rinsed & soaked in water for 4-6hrs
- 1&1/2 cups organic vine tomatoes, chopped
- 3/4 tsp sea salt
- 2 cups water
- 1 cup white onion, finely chopped
- 4-6 garlic cloves, minced
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cardamon
- 1/2 tsp ground fennel seed
- 1/8 tsp cayenne pepper
- 2 tbsp grape seed oil
- 6-12 small garden potatoes, washed
- extra virgin olive oil
- sea salt
- 8-12 fresh asparagus spears
- extra virgin olive oil
- sea salt
- 1 bunch organic kale – washed & roughly chopped
- 2-3 garlic cloves, minced
- 1 tbsp olive oil
- pinch of sea salt
- 1/2 cup parmesan cheese, grated *optional
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In a pot over med./low heat, add the water, chopped tomatoes, and sea salt. Bring to a gentle boil. Add the rinsed urad lentils. Stir. Turn to low and simmer for 30-40mins until the lentil are tender - stir often.
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While the lentils are simmering, in a pan over med./low heat, add the grape seed oil. Once up to temperature, add the chopped onion, minced garlic, and spices. Stir well & often. Continue cooking until the onions are translucent and fragrant.
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Add the onion & spice mixture to the simmering lentils. Stir well. *Continue with simmering until lentils are tender.
Once tender, the dahl is ready to be served.
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Preheat the oven to 450*F.
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In a bowl, toss the washed garden potatoes in a little extra virgin olive oil and sea salt - enough to lightly coat.
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Pour the prepared potatoes on a baking sheet spacing them apart so they're not touching.
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Bake for about 15mins, until tender, remove from the oven and use a fork to gently press down the potatoes into a 'patty' (smash). Bake for another 15-17mins, carefully flipping once one side has browned.
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Remove from the oven.
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Preheat the oven to 450*F.
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Prepare the asparagus by washing them and snapping off the bottom inch or so - bend the spear, more towards the bottom end, and it will snap off.
Place the asparagus in a bowl and drizzle with a little olive oil. Toss to coat.
Once coated, place the asparagus onto a baking sheet, spaced apart, and sprinkle with sea salt.
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Place in the oven and bake for about 8mins, rolling the spears halfway through (4min mark). Remove the baking sheet from the oven.
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Heat a skillet over med heat. Add the olive oil and garlic. Stir.
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Add the kale and fold so the oil/garlic coat the kale. Place the lid on for about 1min.
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Take the lid off, fold once more, and sprinkle a pinch of sea salt over. *Add the parmesan cheese at this time.
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Place the lid on and cook for about 2mins more or just until the kale becomes tender – not totally wilted.
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Remove the lid & serve.
~ Thoroughly rinse the urad lentils removing any debris.
~ If your fennel seed isn't ground, use a mortar&pestle or clean coffee grinder.
~ When cooking the potatoes & asparagus, ensure the oven rack is placed in the middle.