Last week I was watching some program on the Food Network Channel, it may have been Diners, Drive-ins & Dives. They were at a restaurant called Tin Shed in Portland Oregon. This was the most popular dish on the menu. I quickly wrote down the ingredients and method and ran to the store. It was so good, I will make this again and again. I bought pre-cooked lentils (at Trader Joe’s) a jar of curry sauce and even frozen jasmine rice. It was easy and fast. You could take it to another level and put a piece of salmon on top.
Curried Lentils With Sweet Potatoes, Mushrooms & Kale
2 Tbs extra virgin olive oil
1 medium onion, chopped
8 oz mushrooms, halved
2 lbs sweet potatoes or butternut squash, peeled and cut into ½” cubes (about 4 cups), roasted
1½ cups cooked lentils
½ lb kale, center ribs removed, leaves thinly sliced
1½ cups Thai yellow curry sauce
¼ cup peanuts or cashews, finely chopped
¼ cup golden raisins
3 cups baby spinach
3 cups Jasmine rice
Avocado, cut into chunks, optional
In large saucepan, heat oil over medium heat. Add onion and sauté for 2 minutes. Add mushrooms and cook, stirring, for 5 minutes.
Stir in the roasted sweet potatoes, lentils, kale and bay leaf, salt and pepper, and continue cooking until the kale is wilted. Stir in curry sauce until heated.