Sweet, spicy red lentils with wild rice and vegetables

Ingredients for 6 servings:

• 1 tbsp olive oil
• 2 tsp mustard seeds
• 1 onion(s), red
• 2 tsp fresh ginger, chopped
• 2 garlic cloves
• 1 tsp cumin powder
• 1 tsp turmeric
• Cayenne pepper
• 4 small bell peppers
• 1 Pepper
• 2 small cans of tomatoes, chopped
• 450 g lentils, red
• 150 g raisins
• 125 ml coconut milk or Greek yogurt
• 2 cup(s) rice, white, brown or wild, approx. 370 g
• 100 g kale, arugula or spinach, fresh
• Coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Chop the red onion and bell peppers. Finely chop the chili peppers, ginger, and garlic. Wash the lentils. Heat the oil in a large pot over high heat. If desired, toast the mustard seeds for 1-2 minutes. Sauté the onion and ginger for about 5 minutes, until softened. Add the cumin, turmeric, cayenne pepper, and garlic and cook for 45 seconds. Add the bell peppers and cook over medium heat for 5 minutes. Meanwhile, prepare the red lentils. Add the tomatoes, lentils, and 1 liter of water to the pot and stir to combine. Season with salt, pepper, and add the raisins. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender. Add more water if needed. Stir occasionally to prevent the lentils from sticking. While the lentils are simmering, cook the rice according to the package instructions. When the rice is done, remove the lid from the pot and add the finely chopped fresh kale, arugula, or spinach to the rice. Drizzle with salt, pepper, and 1 tablespoon of olive oil. After 2-3 minutes, or when the vegetables begin to wilt, toss with the rice and remove from the heat. Combine the coconut milk or Greek yogurt with the lentils and remove from the heat. Serve with fresh cilantro, if desired.