Dal with Coconut milk and Kale - Adapted from FoodandWine
3 T coconut oil, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp ground turmeric, 2 onions thinly sliced, 3 garlic cloves minced, 2 T fresh ginger minced, 2 small red chiles thinly sliced ( I did not use this!), 1 quart chicken broth, 1 can coconut milk, 2 cups red lentils, 2 T chopped cilantro stems plus chopped leaves for garnish, 1/2 pound kale, stemmed and coarsely chopped (4 cups), 1.5 tsp fresh lemon juice, sea salt and pepper.
In large saucepan heat 1 T coconut oil. Add cumin, fennel and turmeric and cook over moderate heat, stirring constantly until fragrant, about a minute. Stir in the remaining 2 T of coconut oil and and the onions and cook, stirring occasionally, until softened about 6-7 minutes. Add garlic, ginger and half of chiles and cook stirring, for one minute. Spoon half of onion mixture into a small bowl and set aside. Then add the chicken stock, coconut milk, lentils and cilantro stems to saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until lentils are tender, about 20 minutes. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice if desired and season with salt and pepper. Spoon dal into bowls and top with reserved onion mixture and rest of chiles and garnish with chopped cilantro. Enjoy!