Curried Lentils with Kale and Coconut Milk

alexandracooks.com

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2 tablespoons coconut oil or peanut oil (or olive oil)

1 medium yellow onion, finely chopped, to yield 1 to 1.5 cups

4 garlic cloves, smashed and peeled

Kosher salt

1 tablespoon finely grated fresh ginger

2 teaspoons yellow or brown mustard seeds

2 teaspoons ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin or fennel

½ teaspoon red pepper flakes

31⁄2 cups water

14-ounce can unsweetened coconut milk

½ cup red lentils

½ cup French green lentils

6 ounces kale (or baby spinach), about 6 cups, leaves removed from stems, roughly chopped

fresh lime, for serving, optional

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