Sadly, orange lentils (which are really called red lentils) turn a yellowish brown color when they cook. Green lentils turn brownish and yellow lentils turn brownish. It seems that lentils are just determined to be ugly. And no matter what you do, lentils WILL smoosh together while they cook, becoming a sloppy, beany, delicious mess. But it does makes for a slightly less attractive dish. If you ever see perfectly separated lentils picture in a magazine, they cheated. I promise. They probably used canned lentils or didn't cook them all the way. I've never ever been able to make a lentil dish look as amazing as it tastes. Ok, maybe it's just me, but have you ever made a pretty lentil dish?
Shredded Chicken with Kale and Curried Lentils
Recipe by Kelly
Pictures by Kelly
2 tablespoon olive oil, divided
1 small onion, finely chopped
2 cloves of garlic, minced
1 cup red lentils
1 tablespoon ginger, minced
1 teaspoon curry powder
1/2 teaspoon salt
2 cups vegetable or chicken broth
3-4 cups kale, chopped into bite-sized pieces
2 small chicken breasts
1/4 teaspoon pepper
- Preheat oven to high broil. Rub 1 teaspoon of oil and a pinch of salt and pepper over chicken and place in oven. Broil until chicken is cooked through (about 15 minutes), turning once. Remove from oven and shred.
- Meanwhile, heat 1 tablespoon olive oil in a large pot. Add onions and saute about 4 minutes. Add 1 garlic clove and ginger and stir about 1 minute. Add lentils, salt, curry powder, and broth. Cover and simmer, stirring occasionally, over medium heat about 20 minutes, or until lentils are tender.
- About 5 minutes before lentils are done, heat remaining tablespoon oil in skillet on medium heat. Add 1 garlic clove and saute about 1 minute. Add kale and cook, stirring oaccasionally, until kale is wilted and tender, 4-5 minutes.
- Combine lentils and kale in a large bowl and stir to combine. Top with chicken and squeeze lemon over the top.