Lentil Curry - simple

	to be served over brown rice and fresh steamed vegetables
	Fresh Option: serve over shredded Kale or cabbage
3	TBSP	coconut oil
1	large	yellow onion			chopped medium
1	bunch	celery			chopped thin
3	TBSP	paprika
4	TBSP	turmeric			spice
1	TBSP	white pepper
1	TBSP	smokey paprika			spice
2	cups	green lentils
3	TBSP	Sriracha sauce			(if desired)	hot sauce
4 to 6	cups	veggie or chicken stock
	Note: Use a flat wooden spatula for this dish, 3-4 quart pot for this dish
I	Fire: Med/High: Sautee y. onion and celery til first signs of brown,
	Fire: Med. and cover til translucent (this is called "sweating")
II	stir in all dry spices, Fire:Med/low so as not to burn
	should look wet not dry, if it does, add 1 TBSP more coconut oil - 1 minute
III	add lentils Fire: Med and stir til completely coated, scrape sides for excess spices -1 minute
IV	add 4 cups of stock and keep at medium, stir occasionally to make sure it doesn't stick
	continue to scrape sides for excess spices until they are absorbed
	check lentils periodically and add stock if liquid is low and lentils are hard still
	it should never boil hard, let it simmer gently so as to not break the skin of the lentil
	It's ready when it's thick and saucy Additions: Bell Peppers, Tomatoes, Kale, can be added with onions squash, green beans, and other "soft" veggies should be added with the stock Manga!!

Dino Kale Salad ~ per Lyra's request

This recipe is for two:

1-med bunch of Dinosaur Kale (preferably organic)
1-med/large Meyer Lemon
1-med red bell pepper
1/2- bunch scallions (green onions)
3 to 4-Tablespoons of Extra Virgin Olive Oil


Wash the Kale. As a bunch, slice it very finely starting from the top of the leaf and go down to the stem. Stop when there is no more leaf. The "rib" is great to eat, just be sure to slice very thin. This adds texture. Put in a bowl.

On to the bell.. Quarter it lengthwise, and take the ribs out, stem off, and seeds out. Slice each quarter into thirds, and again, slice very thinly across your bell so you yield 1/2 inch crescents of bell pepper. Dump them into the bowl with the Kale.

Clean the scallions and cut them in half lengthwise. Then chop from green to white, or vice versa. Dump them in the bowl.

Sprinkle 1/4 teaspoon of sea salt all over the mix, and squeeze the lemon and drizzle the olive oil over everything. Toss it, and let it sit. Best to be made an hour before eating time, as the citrus and salt soften the texture and flavor of the Kale.

Note: Add any vegetables you like! I just recommend that you keep the size relatively even..
Serve as a salad alone, or under a piece of grilled fish. This salad stands up to beef too!!

Manga!!

Welcome!!

My name is Kelly Hatcher Mellon. I'm a chef by trade, and I'm working on a cookbook. I will post new recipes as I refine them, and I would LOVE any feed back that you have time to give. Requests are so welcome, please!!