This quick weeknight dish freezes well and is even better the next day. Consider doubling the recipe and tucking half away in the freezer.
If you haven’t cooked with red lentils, now might be the time. They cook more quickly than other lentils, and are delicately flavored. The other flavors in this recipe are tailor-made for mustard greens, but use whatever you have on hand: chard, spinach, turnip or radish greens, collards and kale all make great substitutes.
Makes 6 servings
1-1/2 tablespoons coconut, peanut or olive oil
1 medium onion, finely diced
1-1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon black mustard seeds (optional)
1 teaspoon whole cumin seeds (optional)
1/2 teaspoon red pepper flakes or a small jalapeno, minced
1-1/4 cups red lentils
2-1/2 cups vegetable stock or water
1 can coconut milk (preferably full fat)
1 bunch greens, well washed and chopped
Juice of 1 lemon
Greek yogurt mixed with some finely minced garlic and a bit of salt
Heat the oil in a large pot over medium-high heat. Add the onion and cook for 7 to 8 minutes or until softened but showing no signs of browning. Add the spices, stir well and cook for another 2 minutes.
Add the lentils, stock or water, and coconut milk. Bring the mixture to a boil, reduce the heat to a simmer and cook 20 to 30 minutes or until all of the ingredients are tender.
Add the greens and cook for another 5 minutes or until tender but still bright. Adjust the seasoning with salt; if your stock was well seasoned, you may not need more. Finish with the lemon juice and top with a dollop of Greek yogurt.