I’ve been doing a 100 Days of Real Food Challenge with my cooking group. No processed food, no refined sugars or flours, etc. Basically, it means eating as close to what Mother Nature provided as I can realistically get. Pretty challenging, as it turns out. Some things, like eating whole grain instead of refined grains, are easier, while others, like trying to bake without refined sugars, is pretty hard (totally changes the texture). I’m mostly doing it out of solidarity with the group – some people are trying it as a real lifestyle change, to eat healthier.
One thing I like about it, is that it challenges me to try new ingredients and new recipes, and I’ve discovered some new dishes that I really enjoy – like this red lentil dish.
Red Lentils and Potatoes with Spicy Tomato Sauce
- 1 small yellow onion
- 2 cloves garlic
- 5 small red potatoes
- 3 tablespoons olive oil
- 1/2 tablespoon oregano
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon curry powder
- 1 cup red lentils
- 5 ripe tomatoes or 1 15 oz can organic tomatoes
- 1 bunch collard greens or kale
- about 2 cups water (or vegetable stock)
- salt and pepper to taste
- If using fresh tomatoes, dice them, reserving the seeds and juice along with the pieces.
- Scrub and finely dice the potatoes. Dice the onion and mince the garlic. Heat the oil in a 4-5 qt pan over medium heat, add the seasoning, and sauté the potatoes, onion and garlic until the onions start to soften.
- Rinse and sort the lentils, if necessary, and add to the pan. Stir in the tomatoes. Add enough water to cover the ingredients in the pot. Cover, and let simmer for 30 minutes.
- Rinse and slice the greens into ribbons. Add to the pot when the 30 minutes are up, stir in, and simmer, uncovered, until the potatoes are fork tender and the lentils are soft and fluffy.
- Season with salt and pepper and serve immediately.