Sunday, November 21, 2010

Curried Lentils and Mustard Greens

I've got it!  What to do with all those mustard greens we got in the CSA late this year.  I'll never wonder again...this is the recipe.
Curried Lentils and Mustard Greens (with optional shrimp and scallops)
Due to Crohn's I've developed a deficiency in B-12 and Vitamin D.  So, I've been researching which foods I can increase in my diet to help with the deficiencies.  B-12 deficiency is unusual, and can be difficult for me to overcome.  Because of Crohn's my body doesn't absorb nutrients like everyone else.  Unfortunately the foods highest in B-12 are those I cannot digest...proteins and meats.  But, they are also found in fish and shellfish, which I can digest (and eggs, which I hate).  So, foraging in my cupboard and refrigerator today I found some lentils and a huge bunch of mustard greens.  I stopped at the co-op and picked up some Laughing  Bird shrimp and bay scallops (1/2 lb of each ).  Here's the recipe I made today, and it was so good we'll make it again soon.
2-3 tbsp olive oil
2 carrots, diced
2 stalks celery, diced
3 small onions, diced
2 tsp kosher or sea salt
3 cloves garlic, minced
1 to 2 tbsp grated ginger
2 tsp coriander seeds, freshly ground
2 tbsp cumin seeds, freshly ground
2 tbsp red pepper flakes
1/2 tsp hot curry powder
2 tsp curry powder
1 cup lentils
3 cups chicken broth, warmed
1 bunch mustard greens, chopped and washed
2 tbsp butter
1/4 cup dry sherry
2 tbsp lemon juice
1/2 lb Laughing Bird shrimp (or other small peeled, deveined shrimp)
1/2 lb bay scallops
In a large saucepan heat olive oil, then add carrots,celery, onion and salt.  Cook 10-12 minutes over medium heat, or until onions are transluscent.  Add garlic and ginger, pepper flakes, curry powder and coriander and cumin.  Stir well, cook about 2 minutes.  Add lentils and cook another 2 minutes.  Add chicken broth, increase heat and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Add mustard greens, stirring to incorporate, cover and simmer for 25 minutes.  Add butter, sherry and lemon juice, cover and cook an additional 10 minutes.  Add shrimp and scallops and cook just until shrimp is light pink and scallops no longer transluscent.  Add salt and pepper to taste, if required.  We didn't need more.
Serve immediately and turn the pot off so the shellfish doesn't continue to cook. 
Makes about 4 servings, depending on how many helpings you have. 
To serve leftovers, reheat gently so as not to make the shellfish tough.
Great on its own or served with naan or crusty bread.

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