Curry Lentils and Kale

• 1 cup lentils, green rinsed
• 1 1/4 teaspoons salt
• 16 ounces kale 1 pound, stem removed, well washed, and roughly chop the leaves
• 1 tablespoon olive oil or canola oil
• 2 teaspoons coriander ground
• 2 teaspoons cumin ground
• 1 teaspoon dry mustard
• 1 x cayenne pepper or red pepper flakes, to taste
• 1 teaspoon curry powder
• 3 cloves garlic or to taste, minced
• 1 1/2 inches ginger root freshly minced
• 1 x cilantro freshly chopped, optional
• 1 each Yogurt with Cumcumber and Mint (Kheere Ka Raita), prepared (click to view recipe)
• 1 x Yogurt Naan, prepared (click to view recipe)

1. Add the lentils and 6 cups of water, and salt into a medium saucepan, and bring to a boil, allow to boil for 5 minutes.
2. Reduce the heat to simmer until the lentils are tender but not mush, about 20 minutes.
3. Stir in the kale during the last 5 minutes of simmering.
4. Drain the lentil-kale mixture, reserving 1 cup of cooking water.
5. Meanwhile add the olive oil in a large skillet over medium heat.
6. Add coriander, cumin, mustard, cayenne pepper and curry powder, and cook for 1 minutes.
7. Stir in the garlic and ginger, cook until fragrant, 2 to 3 minutes.
8. Pour the lentil-kale mixture and reserved cooking water into the skillet.
9. Cook under medium-low heat for 3 to 5 minutes.
10. Season with salt to taste.
11. Serve with cilantro, raita or yogurt, and naan bread if desired.

lentils, salt, olive oil, coriander ground, cumin ground, mustard, cayenne pepper, curry powder, garlic, ginger root, cilantro freshly, cumcumber, yogurt

Taken from recipeland.com/recipe/v/curry-lentils-kale-52482 (may not work)