Curried Lentils and Kale

 I had some leftover kale from making my African Peanut stew this week. I was looking for recipes that would feature the kale and other pantry staples so I didn't have to get anything special. It was really delicious! 

• 2 tablespoons olive oil
• 1 tablespoon onion powder
• 4 garlic cloves, crushed
• Kosher salt to taste
• 1 inch piece of fresh ginger, grated
• 1 teaspoon yellow or brown mustard seeds (crushed or whole)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes, or to taste
• 31⁄2 cups water
• 1 can coconut milk
• 1/2 cup red lentils
• 1/2 cup brown lentils
• 6 ounces kale (about 6 cups) roughly chopped
• Lemon or lime juice to taste

In a large saucepan, heat the olive oil over medium high heat. Add the onion powder and crushed garlic and sauté for 2-3 minutes. Turn the heat down if the garlic starts to get scorched. Add the grated ginger and sauté for another minute or so.

Add in the mustard seeds, turmeric, coriander, cumin, red pepper flakes and kosher salt and stir well.

Add the lentils, water and coconut milk. Bring to a boil and then turn down to simmer for about 40 minutes, or until the brown lentils are soft.

Add the kale and stir will, cooking for another few minutes.

Season to taste with more salt, and/or lemon or lime juice. 

Serve over some rice.

Like all curry based dishes, this one tastes even better the next day as the spices have time to mellow and come together. So leftovers make a delicious meal!