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Mediterranean Red Lentil and Collard Stew
Adapted by Linda from a recipe served at the Shoshoni Yoga Retreat, Boulder, CO; found in FoodDay 9/04
A spicy combination of orange and green with some surprises.
1 onion, chopped
15 ml1 T. grated ginger
1 clove garlic
10 ml2 tsp. ground cumin
10 ml2 tsp. paprika
10 ml2 tsp. ground coriander
2 ml1/2 tsp. ground cinnamon
1180 ml5 c. water
470 ml2 c. peeled, diced winter squash or yams
240 ml1 c. dried red lentils
240 ml1 c. diced red bell pepper
240 ml1 c. fresh collard greens, chopped
120 ml1/2 c. chopped fresh cilantro
59 ml1/4 c. chopped dates
44 ml3 T. soy sauce
5 ml1 tsp. balsamic or apple cider vinegar
1 ml1/4 tsp. red pepper flakes
Saute onion in a little water about 5 minutes. Add ginger and garlic and saute for 2 minutes. Stir in cumin, paprika, coriander, and cinnamon. Add water, squash, lentils, and red bell pepper. Simmer until lentils are tender, about 30 minutes.
Stir in collard greens, cilantro, dates, soy sauce, vinegar, and red pepper flakes. Simmer just long enough for greens to wilt.