Kale + Lentils with Coconut, Ginger and Crispy Shallots

My love of kale is no secret. I love kale so much that my friends have started to notice and make fun of me about it. Not only is it delicious and nutritious (gotta love an accidental rhyme) with a long list of health benefits that includes high fiber, vitamin C, vitamin K and calcium content as well as being considered a detox food but kale is also incredibly diverse. It can be eaten raw, steamed, fried or roasted and it's robust leaves and earthy flavour suits whatever you decide to put with it. I eat my kale with tofu, chicken, pasta, rice, in a stir fry, as a salad leaf...okay okay, I've got over excited writing about kale. You get the picture. 

This is a recipe is perfect for a cold winter night and the subtle flavours from the coconut, chilli and ginger make this one of my go-to comfort dishes. 
Serves 2
1 bag of kale, all big chunks of stem removed
1 can coconut milk
1 cup red lentils
1 thumb sized piece ginger, finely chopped
1 red chilli, finely chopped
4 spring onions, chopped
Juice of 1 lime
5 shallots, once peeled slice shallot whole + not too thinly so that they keep their ring shape
Vegetable oil for frying
Soy sauce
A sprinkle coriander leaves (optional)

1. Place lentils in a large jug or bowl, cover with water from a recently boiled kettle and leave to stand for 20-25 minutes until lentils are tender but not mushy (yep, that's the technical term) Drain lentils and put to the side.

2. In a large wok, fry sliced shallots until golden brown, be careful not to burn them otherwise they will taste bitter. Remove with a slotted spoon and place on kitchen roll covered plate. 

3. Make sure there are no bits of shallot left in the wok, add a small drizzle of extra oil if there is none left, then fry the ginger, spring onion and chilli for 1 minute before adding the kale. Fry this until the leaves have started to soften, probably about 3 minutes. 

4. Remove the kale mixture from the wok, add the drained lentils and fry for about 2-3 minutes until you can see that they have changed colour and look more tender. 

5. Add the kale mixture and the can of coconut milk, a very small splash of soy sauce and the juice of half the lime. Simmer for 2-3 minutes so that everything heats through. 

Serve in bowls topped with the crispy shallots, coriander and any extra soy sauce or lime juice that you might want. 



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