Yogurtsoda Gratuitous food and travel.

I’ve been reading Michael Pollan’s The Omnivore’s Dilemma on and off since this past summer and it’s going by much slower than most books I read. Not because it’s boring, but because there is simply so much information to devour and consider. And while I enjoy meat as much as the next person, I’m trying to be more conscious of where it comes from and eat even less of it than I do already.

This recipe is part of my efforts, and what it lacks in meat it makes up with protein-filled legumes and fiber-rich kale. It may not be the prettiest dish, but it’s delicious and super healthy.

Ingredients:

2 tablespoons olive oil
1/2 onion, thinly sliced
2 tablespoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans chicken broth
1 bunch kale, tough stalks removed, coarsely chopped
3/4 pound yellow split peass
1 15-ounce can chickpeas, drained
Middle Eastern or Greek-style yogurt (optional)

1. Heat oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 15 minutes. Mix in curry, cayenne, broth and kale. Increase heat; bring to boil. Add split peas and chickpeas; reduce heat to medium.

2. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Serve in bowls and top with a dollop yogurt if desired.