Lentils and Leftovers Lunch

I visited a cultured grocery store, McGinnis Sisters, with friends on Saturday, and I got some treats, including red lentils. Today for lunch I wanted to start with those and add things as the inspiration (and inspection of the fridge and pantry) came to me. I post the ingredients first, but I really only added things as I went along.

RED LENTIL LUNCH

1/2 cup chopped canned tomatoes and their juice
1/3 cup dry red lentils
About 2/3 cup water
Tablespoon of dehydrated minced onion
Salt, pepper, and a teaspoon of Garam Masala
Tablespoon or two of raisins
2-3 big leaves of kale, snipped into ribbons with scissors

Put tomatoes, lentils, water, and onion into a small pot and bring to a boil, then a quiet simmer. Add seasonings and stir in raisins to soften. Top the simmering mixture with kale and cover to steam the kale on top. When the kale is done, stir all together and serve with a topping of your choice.

TOPPINGS

I think diced cucumber and mint or a full-fledged raita would be good on this.
Or sauteed zucchini and onion
Or chopped cooked green beans (cold) and walnuts with raspberry vinaigrette
Or any of a number of things
But I cubed up cold leftover potato and baby carrots from a pot roast last week

VERDICT? Very Good. I wanted something healthy and flavorful and filling, and this fit the bill all around. I have enough left that I can have a smaller serving tomorrow, maybe with the raita, or I can treat hubby with it when he comes home for lunch.

Speaking of hubby, he bravely and happily ate my leftover Emerald Tofu from Thai Place Restaurant. I had the vegetarian Tom Yum, Emerald Tofu, and brown rice. Delicious and very healthy!