Savory Coconut Kale and Lentil Bowl with Crispy Garlic Chips

Ingredients

• •1 cup green or brown lentils, rinsed
• •2 cups water or vegetable broth
• •1 tablespoon olive oil
• •4 garlic cloves, thinly sliced
• •1 medium onion, finely chopped
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground turmeric
• •Pinch of red pepper flakes (optional)
• •1 can (13.5 oz) coconut milk
• •4 cups kale, stems removed and leaves chopped
• •1 teaspoon salt, or to taste
• •1/2 teaspoon black pepper, or to taste
• •Cooked rice or quinoa, for serving
• •Fresh cilantro, for garnish (optional)

Instructions

1. 1

   Rinse the lentils and place them in a medium saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.

2. 2

   While the lentils are cooking, heat the olive oil in a skillet over medium heat.

3. 3

   Add the sliced garlic to the skillet and cook until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and set aside on a paper towel to drain.

4. 4

   In the same skillet, add the onion and sauté until soft and translucent, about 5 minutes.

5. 5

   Add the cumin, smoked paprika, turmeric, and red pepper flakes (if using), and cook for 1 minute until fragrant.

6. 6

   Stir in the coconut milk and bring to a gentle simmer. Let cook for 5 minutes.

7. 7

   Add the kale to the skillet, stirring to coat it in the sauce. Cover and cook for 5-7 minutes until the kale is tender.

8. 8

   Combine the cooked lentils with the coconut kale mixture. Season with salt and black pepper to taste.

9. 9

   Serve the coconut kale and lentil bowl over cooked rice or quinoa. Top with the crispy garlic chips and garnish with fresh cilantro if desired.