Coconut Lentils with Kale and Currants

Here's another staple for your pantry. It's a one-pot dish that you can make when you have veggies on hand to use up. It's a great cold weather meal and the leftovers are just as delicious as the original!

Notes: Lentils are on the rise in popularity in the US, but they are already popular in lots of Indian dishes. They're legumes with a high protein, fiber, and iron count. They're dried, so they have a much lower sodium content than canned beans. I think they have a more distinctive flavor than a lot of beans. The red ones I used for this dish cook much faster than some of the varieties, so if you use a different kind, be aware that it may take longer.

Feel free to come up with your own spice mix. I wanted mine to be Moroccan-inspired, but you are limited only by your imagination.

Ingredients:
1 1/2 cups red lentils
1/2 cup of currants or raisins
1 bunch kale (I had Lactino)
1 red onion
1 13-15 oz. can of coconut milk
1 tablespoon cumin
1 dash cinnamon
1 teaspoon tumeric
1/2 teaspoon paprika
1/2 teaspoon dried basil
3 tablespoons of butter
1 cup of water plus more just in case
salt
pepper


Directions:

Thinly slice your onion and your kale. Heat your butter over medium-high heat. Add the onions and cook until softened and starting to brown. Add the kale and saute for about a minute. Season with salt and pepper.

Add in your lentils and spices and stir to combine. Pour in the coconut milk and one cup of water. Add in the currants. Reduce the heat to medium: you want a steady bubble, but you don't want it to boil. Cook until the lentils are softened, approximately 35-40 minutes.

Keep an eye on the liquid level during the cooking. If it starts to look too dry (like the lentils have absorbed all the liquid) add more water. I ended up using about 2 cups total.

Enjoy a feast for the eyes and the tongue!