Crispy Lentil and Collard Green Salad - Kidney Kitchen

Ingredients

• 1 teaspoon sunflower oil
• ¼ cup red lentils, soaked for 1 hour and patted dry
• Pinch black pepper
• 1 ½ tablespoons coconut oil
• ½ regular (7 grams) jalapeño, diced, seeds removed
• 4 cups (144 grams) collard greens, chopped
• 1 teaspoon ground mustard seed
• 1 teaspoon turmeric
• ¼ teaspoon sea salt
• 2 whole small (152 grams) mandarin oranges, sliced into rounds
• 2 tablespoons fresh mint, chopped
• 2 stalks (24 grams) green onion (green parts only), chopped
• 2 tablespoons lime juice
• 2 tablespoons coconut flakes, unsweetened and lightly toasted