1 ½ cup beluga lentils (or other small, dark variety), rinsed and drained
4 cups chicken or vegetable stock
3 tbsp olive oil
1 onion, finely chopped
3 medium garlic cloves, crushed
1 tbsp mild curry powder
1 celery stalk, chopped
2 medium carrots, chopped
1 jalapeño, finely chopped
1 lb leafy greens (such as watercress, kale, beet greens, spinach, or a mix), washed and chopped
3 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
1 tbsp apple cider vinegar
Plain yogurt (optional)
In a saucepan, add the lentils and enough stock (or water) to cover lentils. Bring to a boil and skim off any foam on top and cook over medium heat for 15- 20 minutes until the lentils are just cooked.
Heat the olive oil in a large skillet and add chopped onions. Sauté the onions until softened, add garlic, celery, carrots and jalapeno and continue cooking for 5 minutes until vegetables are tender. Add the greens and cook for 1-2 minutes, covered until wilted. Add 1-2 ladles of the lentils to the vegetables and stir to combine. Pour the mix into the saucepan with the lentils, stir well and bring to boil. Cook for a few minutes until desired thickness. Stir in the apple cider vinegar and chopped coriander and season to taste. Serve with a dollop of yogurt (optional).