Red Lentil Dal with Kale | Emerils.com

Ingredients

• 1 quart chicken stock
• One 14-ounce can coconut milk
• 1 ½ cups red lentils, picked over and rinsed
• 2 tablespoons chopped cilantro stems, plus leaves for garnish
• 1 teaspoon tamarind concentrate *optional
• 3 tablespoons coconut oil
• 3 cardamom pods
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ¼ teaspoon fennel seeds
• 1 cinnamon stick
• 3 cups thinly sliced yellow onions
• 3 large cloves garlic, minced
• 1 tablespoon minced ginger
• 1 jalapeno, seeded, minced
• 1 teaspoon turmeric
• 1 teaspoon coarse salt
• 1 bunch Lacinato kale, stems removed and leaves roughly chopped
• 2 teaspoons freshly squeezed lime juice