Red Lentils with Coconut and Kale

Ingredients:

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric
1 onion, thinly sliced
2 cloves garlic, minced
1 inch garlic, minced
2 red chiles, thinly sliced
2 cups vegetable stock
14 ounces coconut milk
2 cups red lentils
1/4 cup cilantro, chopped
4 cups kale, chopped
1 teaspoon lemon juice

Cook cumin, fennel seeds, and turmeric in oil until fragrant. Add onion, garlic, ginger, and half the peppers.

Add vegetable stock, coconut milk, lentils, and half the cilantro. Cover and bring to a simmer.

Add the kale and lemon juice and spoon into bowls.

Garnish with caramelized onions if desired, remaining peppers and cilantro, and lemon wedges.