June 24, 2016
Spicy Coconut Kale with Lentils
1 teaspoon sesame oil
1 medium onion, diced
4 cloves garlic, sliced thin
1 cup (225g) red lentils, pre-soaked for at least 1 hour and rinsed
1 small handful Thai red chili peppers
2 1/2 cups (565ml) water
1 13 oz. can (370ml) light coconut milk
1/2 cup (115g) dried apricots, sliced
Small pinch cinnamon
1/2 sheet of nori
2 handfuls of kale, shredded
Pinch of kosher salt
7 mint leaves
1. Heat a shallow pot on medium high heat. Coat with the sesame oil, add the onion and garlic and sauté for 30 seconds. Then, add the lentils, chili peppers and water and bring to a boil.
2. Add the coconut milk, apricots, cinnamon and nori sheet and bring to simmering boil until the lentils are soft, about 15-20 minutes.
3. Turn off the heat, remove the nori sheet and discard. Add the kale and cover on stove top for 3 minutes to steam.
4. Add the salt and stir. Serve with mint leaves for garnish