Keema Lentils with Cucumber Relish

Sometimes being plant based means you become more familiar with ethnic cuisine than you would otherwise.  At least, that's the case in our family.  Instead of trying to recreate American or Italian favorites, we have tended toward adopting meals from other countries into our rotation.  This dish is a prime example of Middle Eastern cuisine appearing on our table.  While there are a lot of ingredients for this dish, it's totally worth it.  I've served this to guests many a time because of the rave reviews it gets and how easy it is to whip up.

Keema Lentils with Cucumber Relish
Serves 6-8

•  2 1/4 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 medium red onion, finely chopped
• 1 medium yellow onion, finely chopped
• 3 TBLS each: fresh grated ginger, garlic, soy sauce/tamari
• 1 1/2 tsp paprika
• 3/4 tsp turmeric
•  1 TBLS each: garam masala, basil, cumin
• 1 bunch of kale, chopped fine (optional)
• 4-5 cups cooked whole grain, such as couscous, millet or rice
• 2 lg cucumbers, peeled, deseeded, finely diced
• 1/4 cup each: fresh chopped cilantro, fresh chopped mint, lemon juice, diced red onion
• Plain yogurt for garnish if you're not trying to be dairy free

-- Cook lentils until firm. (And don't forget your grain!)

-- Meanwhile, steam/saute onion until tender and translucent, 5-7 minutes. Add all spices and cook until fragrant, 2 minutes.  Set aside until lentils are done and then gently mix together (add in kale if using).

-- To prepare relish, mix together (or puree) cilantro, mint, lemon juice and onion. Stir in diced cucumber and season with S&P to taste.

-- To plate, spoon lentils over grain and top with relish (and plain yogurt)

Crockpot: I've been known to dump the lentils, broth, and all spices in the crockpot on high for 3-4 hours until done and it turns out just as tasty!