Ingredients

• 1/3 cup dried Lentils
• 1 cup water
• 1 tbsp Olive Oil
• 1 cup chopped Kale or Spinach
• 1/2 medium Onion
• 1/2 cup diced Tomatoes
• 1/4 tsp minced Garlic
• 1 tsp Garam Masala
• 1/4 tsp Cumin
• 1/4 tsp Coriander
Shrimp
• 15 medium Shrimp (1/4 lb)
• 1/ 8 tsp Tumeric
• 1/8 tsp Cayenne Pepper
• 1 tbsp Coconut Milk

Directions

1. Combine lentils and water and simmer covered for 15 minutes.
2. While the lentils are cooking chop the Kale and Onion and set aside.
3. Thaw the shrimp, remove the shells and place in a small bowl with the Tumeric, Cayenne Pepper and Coconut milk, toss to coat well and set aside.
4. Saute the onion and garlic in 1 tbsp oil.
5. After the onion is translucent, about 5 minutes, add the kale and tomatoes and cook until wilted.
6. Add the lentils which should still be soupy, 1/3 cup of water and the spices.
7. Cover and simmer for an additional 20 minutes, or until the lentils are fully cooked.
8. Once the lentils are done, saute the shrimp and serve.

Sources