Curried Lentils with Kale

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Servings: 4 Prep: 45 min Cook: 525 min Dairy Free GAPS Gluten Free Freezable Immersion Blender Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Red Lentils, Garam Masala, Cumin, Ground Coriander, Cinnamon, Full Fat Coconut Milk, Kale, Extra Virgin Olive Oil, Cilantro

Ingredients

⅛ lemon ⚠

1 ½ cups red lentils ⚠

1 onion

½ red bell pepper

1 ½ tablespoons avocado oil

2 teaspoons minced garlic

¾ teaspoon sea salt, or to taste

1 ½ teaspoons garam masala ⚠

1 ½ teaspoons paprika

1 teaspoon cumin ⚠

1 teaspoon ground coriander ⚠

¼ teaspoon ground turmeric

½ teaspoon cinnamon ⚠

14 ounces diced tomatoes

4 cups chicken broth

7 ounces full fat coconut milk ⚠

½ teaspoon mustard seeds

2 bunches kale ⚠

1 tablespoon extra virgin olive oil ⚠

½ bunch cilantro ⚠

Instructions

1. Juice lemon. Place lentils in a large bowl, cover with water, and add in lemon juice.

2. Place in a warm area of your kitchen to soak for at least 8 hours. When ready to cook, rinse lentils well.

3. Peel and coarsely chop onion. Coarsely chop red pepper.

4. In a large stockpot over medium high heat, add avocado oil, onion, and red pepper. Sauté until onion begins to soften.

5. Add garlic, sea salt, and all of the spices. Cook for another 3-4 minutes to allow flavors to meld.

6. Add tomatoes, chicken broth and lentils and simmer for 30 minutes.

7. Add coconut milk. Bring to a boil, then remove from heat and blend until smooth using a hand blender. Season to taste.

8. You can enjoy immediately, but the flavors are even better when this dish is made in advance and reheated.

9. When ready to serve, strip woody stem from kale and discard. Rinse leaves well, and mince finely.

10. Sauté in olive oil and season with sea salt. Serve atop lentils and garlic. Mince cilantro and serve as a garnish.