Coconut Curry Lentils & Kale

Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peanuts. 

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the lentils, curry powder, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated. Add the coconut milk (carefully, as the liquid may splatter) and 1 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 16 to 18 minutes, or until slightly thickened. 

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest. 

To the pot of cooked lentils, add the chopped kale and 1/2 cup of water. Cook, stirring occasionally, 6 to 8 minutes, or until the kale is wilted and the lentils are tender (if necessary, gradually add up to 1/4 cup of water to achieve your desired consistency). Turn off the heat and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Season the yogurt with salt and pepper. Serve the lime rice topped with the finished lentils and kale. Garnish with the seasoned yogurt and chopped peanuts. Serve the remaining lime wedges on the side. Enjoy!