Adapted from cookinginwestchester.com
¾ c. red lentils (these are smaller and cook up faster than green lentils)
3 c. water
1-2 t. curry powder
1 t. salt or to taste
2 t. freshly grated ginger or 1 t. dried ginger
1 t. cumin
1 head of broccoli (don’t forget the stems!)
1 garlic scape, finely minced
2 scallions, finely chopped
2-3 t. oil
1 lime, halved (optional)
1 T. minced scallions for garnish
Place the lentils in a medium to large cooking pot; add in the water, spices and salt and bring to a boil. Simmer the lentils until almost soft and smooth. This takes about 20 minutes and needs to be stirred occasionally. While this is cooking cut the broccoli into small pieces, tender stems can be chopped into smaller pieces along with the florets. Add to the lentils and simmer for another 7 minutes, until the broccoli is tender crisp.
While the broccoli is cooking, finely mince the scallions and scapes. Heat the oil and add the scallions and scapes. Cook on medium heat until the fragrant, this will take about 3-4 minutes.
Add in the green chilies and mix this into the lentils and simmer for another 2 minutes.
Squeeze in the lime juice and sprinkle with the scallions if using.