Ingredients ( Serves 4-6)
* 2-3 bunches of chard * 4-5 Tspns salsa
* 1 leek * 1 Tspn garlic paste
* 5 shitake mushrooms, sliced * 1 thumb-sized ginger, grated
* 2 tspns coriander * 2 tspns garam masala
* 2 cups red lentils * olive oil for sauteing
* salt & pepper to taste * 1-2 Tspns of cooking sake or wine
1. Measure 2 cups of red lentils and put in a large pot. Rinse well until the water is clear. Add water until the water level is 1 inch above the lentils. Bring to a boil. Scoop out the foam. Let it simmer for 20-25 minutes. Set aside.
2. Heat 1-2 Tspns of olive oil in a frying pan and add leeks. Don’t stir. Let it sit there for a couple minutes to brown one side. Toss the leeks and add the shitake and a pinch of salt. Drizzle cooking sake or cooking wine around the edge of the pan and cover with a lid. Steam for a few minutes.
3. Add the chard and salsa and steam again for 5 minutes. Add the garlic paste, grated ginger, coriander and garam masala. Add salt and pepper to taste.
4. Add this mixture to the lentils. If the lentils are luke warm, heat up again before adding the swiss chard mixture. Don’t over cook. Enjoy the contrasting textures of soft lentils to the crunchy swiss chard as well as the vibrant color contrast.
Serve with nan or rice and your favorite salad. Enjoy!