Spiced Lentils with Kale and Apples

Preparation time: 45 minutes
Yield: 4 to 6

- 1 Tbs. peanut oil
- 1 Tbs. ghee
- 2 cups minced onion
- 2 cups dried lentils
- 5 cups water
- 2 stalks celery, minced
- 1 tsp. ground cumin
- 2 tsp. dry mustard
- 1 Tbs. minced fresh ginger
- 1 tsp. ground coriander
- ½ tsp. turmeric
- 3 Tbs. fresh lemon juice
- 3 large cloves garlic, minced
- 1 tsp. salt
- Black pepper to taste
- Cayenne to taste
- ½ pound fresh kale
- 2 medium-sized tart apples peeled and chopped

1. Heat the oil in a medium-sized skillet, and melt in the butter. Add the onion, and cook over medium heat for about 15 minutes, stirring occasionally, until the onion is soft and turning golden.

2. Meanwhile, place the lentils and water in a large saucepan or Dutch oven, and bring to a boil. Lower the heat, partially cover, and let simmer for 15 minutes.

3. Add to the onion: celery, cumin, mustard, ginger, coriander, and turmeric. Cook together over medium-low heat for 10 minutes, or until the celery is tender. Scrape all of this into the lentils, add the lemon juice and garlic, and stir. Simmer, partially covered for 10 more minutes – until the lentils are tender.

4. Stir in the salt, black pepper, cayenne, kale, and apples. Cook for just a few minutes longer – until the kale is wilted and apples begin to soften. Serve hot.