Kale and Red Lentils by BJohnsen

Serves 2 as a main dish with rice.
1 clove garlic, sliced
3/4 teaspoon curry powder
1 teaspoon tomato paste
1 tablespoon unsweetened coconut flakes
2/3 cup red (and/or yellow) lentils
1 teaspoon olive oil
1/3 onion, sliced very thin
1 cup boiling water
1 cup stock
Salt
1 bunch kale

Saute onion and garlic in oil until onion is limp and transparent. Stir in curry, tomato, coconut.
Add lentils and water, and salt to taste. Return to boil. Immediately add stock, cover, reduce heat to low. Cook 40 minutes, stirring occasionally, and adding 1 tablespoon water or stock if too dry. Steam kale and stir into lentils before serving.

Good over brown rice. Yogurt and/or chopped tomatoes are good garnishes.