Recipe here.
This was quite yummy (the dressing, in particular, is delicious,) but the recipe makes WAY too much. We will be eating this for days. Lots of commenters have said the same thing on epicurious, but I didn’t (thumping forehead) actually read them before executing this recipe. So, unless you’re having a huge party or are attending a vegetarian potluck, you should make half the batch.
Other commenters also mentioned that the red lentils took less time to cook than the recipe said and that is definitely true. In fact, I really think a lentil with more bite would be better in this recipe. Plain brown ones would be great. I think French green ones (my usual favorite) would be too peppery and strong and would overpower the kohlrabi.
The final product of this recipe is very dependent upon the quality of your curry powder. If you can’t remember when you bought your jar, throw it out. And then buy some of this. Or this, if you like it spicier.
Also? Kohlrabi is weird. Tasty. But weird. My kohlrabi didn’t have the leaves, so I just omitted that step from the recipe.
