This combination will have you licking the plate and asking for more. A surprise combination of lentils, spices, rapini and tomatoes brings together different countries favourites into one plate.
2Jalapeno Peppersseeded and minced or 1 small habanero
1tbspGingerminced
1cupRed Lentils
3 1/2cupsVegetable Brothlow sodium
1pintGrape Tomatoeshalved
1/2tspGround Cumin or Garam Masala
1bunchRapinitrimmed
3/4Salt
4clovesGarlicsliced
Instructions
Heat 1 tbsp (15 mL) of the oil in a saucepan over medium heat. Cook, shallots, garlic, jalapenos and ginger; stirring for about 3 minutes or until softened. Stir in lentils to coat. Add broth; cover and simmer for about 20 minutes or until lentils are tender. Stir in tomatoes and cumin; simmer for about 5 minutes or until tomatoes have softened.
Meanwhile, in a pot of boiling water, blanch rapini for about 3 minutes or until tender but firm. Drain well and let cool slightly. Chop coarsely; set aside.
Heat remaining oil in skillet over medium low heat and fry sliced garlic for about 5 minutes or until light golden and crisp. Remove with tongs or slotted spoon onto paper towel lined plate. Return oil to medium heat and saute rapini and salt for about 5 minutes to heat through.
Ladle daal into shallow bowl and top with rapini and garlic to serve.