Ingredients
- 450 gram red lentils
- 5 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 3 tablespoons coconut oil
- 4 garlic cloves
- 1 tablespoon crushed ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons sugar
- 1 bunch Tuscan kale
- 1 teaspoon mustard seeds
- 1 can coconut milk
- Lime to serve
Method
- Place the lentils in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
- Put 2 tablespoons of coconut oil into a pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Add the garlic and ginger and stir-fry for a couple minutes.
- Drain the lentils and add to the pot, along with the turmeric and 4ΒΌ cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
- While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the kale and cook until or until soft and tender. Add the lime juice and stir.
- When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
