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Curried Lentils with Kale and Coconut Milk
Ingredients
  • 2 tablespoons coconut oil or olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, smashed and peeled
  • Kosher salt
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons yellow or brown mustard seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin or fennel
  • ½ teaspoon red pepper flakes
  • 3½ cups water
  • 14-ounce can unsweetened coconut milk
  • ½ cup red lentils
  • ½ cup French green lentils
  • 6 ounces kale (or baby spinach), about 6 cups, leaves removed from stems, roughly chopped
  • fresh lime, for serving, optional
Note: Ingredients may have been altered from the original.
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